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Leek Patties

Bite-sized crispy patties, typically called keftedes, are a treasured delicacy in Jewish cuisine. These particular leek croquettes offer a delicious combination of rich ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the leeks well and cut away the root ends and the majority of the dark green parts. Slice in half along the length then into 1.5cm rounds. Place in a deep pan and submerge with cold water, then cook over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and season well with pepper and salt. Mix thoroughly using your palms then mold a couple of tablespoonfuls into a patty, flattening a slightly. Set on a platter and continue for the rest of the preparation.

Warm olive oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is ready, fry the fritters in small groups until crispy on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Transfer the ready croquettes to a dish lined with absorbent paper and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true delight. The golden crust opens up to a smooth center. The leafy spinach imparts a fresh, slightly green flavor, while the dairy offers a savory, umami smoothness. It's possible to replace the cheese with steamed, mashed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or use vegetable oil)
• Lemon slices, to garnish

If using raw spinach, rinse it carefully, discarding any tough stems, and roughly chop it into large chunks. Place in a big pot with a little liquid over a medium heat. Once softened, remove in a colander for about 15 mins, then remove any extra water and set aside.

When working with thawed frozen spinach, thoroughly press out extra water.

Heat the oil in a frying pan over a medium flame and fry the onion and garlic until softened, about 4 minutes. Remove from the flame.

Place the cooked spinach, cooked onion and garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Stir completely until incorporated. If the dough looks too loose, incorporate some extra breading.

With your fingers, shape the dough into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and place them on a plate topped with baking paper. Cover and chill for at least 60 minutes.

In a big skillet over moderate heat, warm oil to a depth of about 1cm. Brown the patties a few at a time for a couple of minutes on both sides, flipping so they are golden brown completely, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a extremely healthy bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and submerge with enough fresh water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring additional water to keep the legumes submerged if necessary.

Mix in the cracked wheat and keep cooking until tender. Drain the lentils and burghul thoroughly and set aside in a container.

Heat 50% of the