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Leek Patties

Small pan-fried fritters, typically referred to as keftedes, represent a beloved delicacy in Jewish culinary traditions. These wonderful leek patties present a delicious combination of savory ground beef with the delicate, mildly sweet taste of leeks, making them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the green leeks carefully and trim off the base and the majority of the dark green parts. Slice into halves lengthways then into 1.5cm pieces. Transfer in a deep pan and submerge with water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and spice liberally with pepper and salt. Mix completely using your palms then shape a couple of tablespoonfuls into a croquette, shaping a slightly. Put on a plate and continue for the balance of the ingredients.

Warm olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the patties in small groups until golden on each side. (Don't overcrowd the pan as this drops the heat of the cooking oil.) Remove the cooked patties to a dish topped with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Patties

These amazing cheesy spinach patties are a genuine treat. The crunchy exterior gives way to a soft filling. The spinach adds a vibrant, slightly natural note, while the dairy provides a savory, savory richness. You can substitute the cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

For raw spinach, rinse it well, removing any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount water over a medium flame. Once softened, drain in a colander for about a quarter hour, then squeeze out any remaining moisture and reserve.

If using previously frozen spinach, carefully squeeze out extra water.

Heat the oil in a skillet over a medium flame and fry the chopped onion and garlic cloves until softened, about four minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and eggs in a container and season with pepper and salt. Combine well until blended. If the mixture seems too wet, incorporate some more breadcrumbs.

Using your hands, shape the preparation into oval shapes somewhat larger than a walnut shell but more compact than an egg, and put them on a plate lined with wax paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a level of about 1 centimeter. Brown the patties a handful for two to three minutes on both sides, flipping so they are crispy completely, then put on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully wholesome snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Add the dry lentils in a pan and submerge with plenty of cold water. Cook over a medium flame for about 20 mins or until nearly done, pouring more water to keep the legumes submerged if needed.

Mix in the burghul and keep cooking until fully cooked. Strain the mixture well and put aside in a bowl.

Warm a portion of the