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Leek Patties

Petite pan-fried fritters, often known as keftedes, are a cherished delicacy in Jewish culinary traditions. These wonderful leek fritters present a tasty blend of savory beef with the subtle, mildly sweet flavour of fresh leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Clean the leeks well and cut away the roots and the majority of the dark green parts. Slice into halves longways then into half-inch pieces. Put in a deep pan and cover with fresh water, then heat over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and flavor well with pepper and salt. Stir completely using your hands then form a couple of spoonfuls into a patty, shaping a slightly. Put on a platter and repeat for the remaining of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is hot, cook the patties in small batches until golden on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Transfer the finished croquettes to a tray covered with paper towel and allow to drain.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a real pleasure. The crunchy outside opens up to a smooth center. The spinach imparts a bright, somewhat green flavor, while the dairy offers a rich, savory smoothness. You can substitute the cheesy element with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to accompany

If using leafy greens, clean it carefully, removing any stalks, and cut into it into sizable portions. Transfer in a big pot with a small amount hot water over a moderate heat. Once softened, drain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

For thawed frozen spinach, carefully squeeze out extra water.

Warm the oil in a pan over a moderate heat and cook the diced onion and garlic until tender, about a few minutes. Take off the stove.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, breading and beaten eggs in a container and spice with seasoning. Combine well until blended. If the dough seems too wet, add some extra breading.

By hand, mold the preparation into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and place them on a plate covered with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, warm cooking oil to a depth of about half an inch. Fry the patties a small batch for two to three minutes on both sides, flipping so they are golden everywhere, then put on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only tasty but also a extremely nutritious snack or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the lentils in a saucepan and cover with enough fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to keep the pulses covered if necessary.

Stir in the burghul and keep cooking until softened. Strain the mixture completely and reserve in a bowl.

Heat 50% of the