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Leek Patties

Bite-sized crispy fritters, often known as keftedes, are a treasured delicacy in Jewish cooking. These wonderful leek fritters offer a tasty fusion of savory minced beef with the delicate, mildly sweet flavour of leeks, and they are truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and cut away the root ends and the majority of the dark green parts. Slice into halves along the length then into 1.5-centimeter rounds. Put in a deep pan and fill with water, then cook over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and season well with seasoning. Mix completely using your hands then shape a couple of tablespoonfuls into a ball, shaping a slightly. Set on a platter and continue for the balance of the mixture.

Heat olive oil in a skillet to a amount of about 2cm over a medium flame. When the oil is sizzling, brown the fritters in batches until crispy on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the finished patties to a dish lined with absorbent paper and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese croquettes are a genuine treat. The crispy crust gives way to a creamy filling. The fresh spinach adds a bright, somewhat green flavor, while the cheese offers a rich, flavorful smoothness. You can substitute the cheese with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, clean it thoroughly, removing any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a small amount water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then press out any excess liquid and reserve.

For defrosted spinach, carefully press out extra water.

Warm the olive oil in a skillet over a medium flame and saute the diced onion and minced garlic until softened, about four minutes. Remove from the flame.

Place the cooked spinach, cooked onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and flavor with salt and pepper. Combine well until incorporated. If the preparation looks too soft, incorporate some more crumbs.

Using your hands, shape the dough into elongated patties slightly larger than a walnut shell but smaller than an large egg, and set them on a plate lined with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, warm oil to a level of about 1cm. Brown the croquettes a handful for 2–3 minutes each side, rotating so they are crispy completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully wholesome bite or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to garnish

Place the lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about 20 minutes or until almost cooked, adding additional water to maintain the legumes immersed if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the ingredients thoroughly and put aside in a mixing bowl.

Heat 50% of the