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Leek Patties

Petite pan-fried patties, commonly called keftedes, stand as a cherished delicacy in Jewish cooking. These particular leek croquettes present a flavorful fusion of hearty beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks carefully and remove the roots and the bulk of the green stalk. Chop into halves longways then into half-inch slices. Place in a deep frying pan and cover with fresh water, then heat over a moderate heat for about 20 mins or until cooked through.

Remove the water from the leeks and put in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and season well with pepper and salt. Combine completely using your fingers then mold a couple of tablespoonfuls into a ball, flattening a little. Set on a platter and proceed for the remaining of the mixture.

Heat oil in a pan to a amount of about ¾ inch over a moderate heat. When the olive oil is ready, brown the fritters in batches until golden on all sides. (Do not fill the frying pan as this lowers the heat of the cooking oil.) Transfer the ready patties to a plate topped with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese croquettes are a true delight. The crunchy crust gives way to a soft interior. The spinach brings a vibrant, slightly natural flavor, while the grated cheese gives a savory, umami richness. It's possible to replace the cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

For raw spinach, wash it well, discarding any stalks, and roughly chop it into large chunks. Place in a large saucepan with a small amount liquid over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

If using previously frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the oil in a skillet over a medium flame and cook the chopped onion and minced garlic until softened, about a few minutes. Take off the stove.

Place the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir well until incorporated. If the dough seems too soft, add some extra breadcrumbs.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut but more compact than an large egg, and place them on a baking sheet topped with parchment paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a depth of about half an inch. Fry the patties a few at a time for a couple of minutes each side, flipping so they are crispy all over, then place on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only flavorful but also a extremely healthy snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to accompany

Add the brown lentils in a pot and submerge with plenty of water. Boil over a moderate heat for about 20 mins or until nearly done, including more water to keep the pulses covered if necessary.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the mixture completely and reserve in a bowl.

Warm a portion of the