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Leek Patties

Petite pan-fried fritters, often known as keftedes, represent a beloved delicacy in Jewish culinary traditions. These leek patties deliver a tasty combination of savory minced beef with the gentle, slightly sweet flavour of leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the green leeks properly and remove the root ends and most of the dark green parts. Chop lengthwise lengthways then into half-inch rounds. Put in a deep pan and fill with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Strain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice generously with pepper and salt. Combine completely using your hands then shape a few spoonfuls into a ball, shaping a bit. Place on a plate and proceed for the rest of the ingredients.

Preheat oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, fry the croquettes in small groups until golden on both sides. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Take out the ready fritters to a plate covered with kitchen paper and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true treat. The crunchy outside opens up to a soft interior. The spinach imparts a bright, somewhat natural note, while the cheese provides a rich, savory richness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Fresh lemon, to serve

For raw spinach, rinse it thoroughly, discarding any tough stems, and cut into it into big pieces. Put in a large saucepan with a small amount liquid over a medium flame. Once cooked, remove in a sieve for about 15 mins, then press out any remaining moisture and reserve.

For thawed frozen spinach, carefully remove extra water.

Heat the cooking oil in a frying pan over a moderate heat and fry the onion and minced garlic until tender, about a few minutes. Take off the heat.

Place the prepared spinach, fried onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine thoroughly until incorporated. If the preparation seems too loose, add some more breading.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and set them on a plate lined with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over medium flame, preheat oil to a level of about 1 centimeter. Brown the patties a few at a time for two to three minutes on both sides, flipping so they are golden completely, then put on paper towel.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and moist center, these croquettes are not only flavorful but also a highly wholesome bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about 20 mins or until partially softened, including more water to maintain the legumes submerged if required.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the ingredients well and reserve in a bowl.

Warm 50% of the