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Leek Patties

Small crispy croquettes, often referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These wonderful leek fritters present a tasty fusion of savory ground beef with the subtle, sweetly mild flavour of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the green leeks properly and remove the root ends and the bulk of the green stalk. Chop lengthwise lengthways then into 1.5cm rounds. Place in a deep pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and sweet paprika and spice generously with seasoning. Combine completely using your hands then mold a couple of scoops into a patty, shaping a bit. Place on a plate and proceed for the remaining of the preparation.

Warm cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the oil is ready, brown the fritters in batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Take out the finished patties to a tray covered with paper towel and let to rest.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a true pleasure. The crunchy outside opens up to a soft filling. The spinach imparts a bright, slightly natural taste, while the dairy gives a deep, savory richness. It's possible to replace the cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using raw spinach, wash it well, discarding any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a bit of water over a moderate heat. Once wilted, remove in a colander for about 15 mins, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, carefully squeeze out excess liquid.

Warm the cooking oil in a pan over a medium heat and cook the onion and garlic until softened, about 4 minutes. Take off the stove.

Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breading and beaten eggs in a large bowl and spice with pepper and salt. Combine thoroughly until incorporated. If the preparation seems too loose, add some extra breadcrumbs.

By hand, shape the dough into elongated patties slightly larger than a nut but more compact than an egg, and place them on a tray covered with baking paper. Cover and cool for at least 60 minutes.

In a big skillet over medium flame, preheat cooking oil to a depth of about 1cm. Cook the croquettes a handful for a couple of minutes per side, turning so they are crispy all over, then transfer on kitchen roll.

Present with lemon slices.

Lentil Patties

With their golden crust and soft inside, these fritters are not only flavorful but also a highly healthy appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a saucepan and submerge with ample cold water. Cook over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to keep the legumes immersed if needed.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients well and put aside in a bowl.

Preheat half of the