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Leek Patties

Small crispy fritters, typically referred to as keftedes, represent a cherished speciality in Jewish cooking. These wonderful leek patties deliver a delicious blend of savory beef with the delicate, slightly sweet flavour of leeks, rendering them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks carefully and remove the root ends and the majority of the dark green parts. Chop in half along the length then into half-inch rounds. Place in a deep frying pan and cover with cold water, then heat over a medium heat for about 20 minutes or until softened.

Strain the leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Combine thoroughly using your hands then mold a couple of tablespoonfuls into a ball, pressing a bit. Place on a tray and repeat for the rest of the mixture.

Heat cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is ready, cook the patties in batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Remove the ready fritters to a plate topped with absorbent paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a genuine pleasure. The crunchy crust gives way to a creamy interior. The leafy spinach adds a bright, slightly natural note, while the grated cheese gives a deep, flavorful richness. It's possible to replace the dairy cheese with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to serve

For leafy greens, clean it well, getting rid of any hard stems, and cut into it into large chunks. Transfer in a deep pan with a little liquid over a medium heat. Once cooked, drain in a strainer for about 15 mins, then remove any extra water and reserve.

For defrosted spinach, carefully press out excess liquid.

Heat the cooking oil in a skillet over a moderate heat and fry the onion and garlic until translucent, about a few minutes. Take off the stove.

Put the prepared spinach, fried onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with salt and pepper. Mix completely until combined. If the mixture looks too loose, mix in some more breading.

Using your hands, mold the dough into oval shapes somewhat larger than a nut but less bulky than an egg, and put them on a tray topped with parchment paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a level of about half an inch. Fry the fritters a few at a time for two to three minutes each side, flipping so they are golden all over, then place on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only delicious but also a highly nutritious bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Put the dry lentils in a pot and fill with enough cold water. Cook over a moderate heat for about twenty minutes or until partially softened, including more water to maintain the pulses covered if required.

Mix in the bulgur wheat and continue cooking until softened. Strain the lentils and burghul well and set aside in a bowl.

Warm a portion of the