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Leek Patties

Petite fried croquettes, commonly called keftedes, are a cherished signature dish in Jewish cuisine. These particular leek croquettes present a tasty combination of rich ground beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the leeks properly and remove the roots and the majority of the green stalk. Cut into halves along the length then into half-inch slices. Transfer in a deep frying pan and submerge with water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Stir well using your hands then form a several tablespoonfuls into a croquette, pressing a slightly. Set on a plate and repeat for the remaining of the mixture.

Preheat olive oil in a frying pan to a depth of about 2cm over a medium flame. When the olive oil is ready, brown the fritters in small batches until crispy on all sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Transfer the finished patties to a tray covered with kitchen paper and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese fritters are a real treat. The crispy outside gives way to a creamy center. The fresh spinach adds a bright, moderately green flavor, while the dairy offers a savory, umami richness. You can substitute the dairy cheese with boiled, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

For fresh spinach, clean it carefully, discarding any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a bit of hot water over a moderate heat. Once softened, remove in a colander for about 15 mins, then remove any excess liquid and put aside.

For defrosted spinach, completely press out extra water.

Warm the oil in a pan over a medium flame and cook the diced onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Stir well until incorporated. If the preparation looks too wet, incorporate some more crumbs.

By hand, shape the mixture into oval shapes a bit bigger than a walnut but smaller than an large egg, and set them on a baking sheet covered with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over medium heat, heat cooking oil to a depth of about half an inch. Fry the croquettes a few at a time for a couple of minutes on both sides, flipping so they are golden brown completely, then put on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully wholesome snack or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and submerge with plenty of cold water. Cook over a medium heat for about 20 minutes or until partially softened, adding more water to keep the legumes submerged if required.

Add the cracked wheat and keep cooking until softened. Strain the ingredients completely and set aside in a bowl.

Preheat a portion of the