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Leek Patties

Small fried fritters, often known as keftedes, stand as a cherished speciality in Jewish cuisine. These particular leek patties present a tasty fusion of savory minced beef with the subtle, sweetly mild flavour of fresh leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Wash the leeks properly and trim off the roots and the majority of the green stalk. Cut in half along the length then into half-inch rounds. Place in a deep pan and cover with water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and spice and spice well with salt and pepper. Combine completely using your hands then form a several scoops into a croquette, pressing a bit. Put on a platter and proceed for the balance of the preparation.

Preheat olive oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, fry the fritters in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Transfer the cooked patties to a plate covered with paper towel and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a true treat. The crunchy exterior opens up to a soft interior. The leafy spinach brings a vibrant, somewhat natural taste, while the dairy offers a rich, savory smoothness. It's possible to replace the dairy cheese with cooked, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

For raw spinach, wash it well, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount water over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then remove any excess liquid and put aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until softened, about four minutes. Turn off the stove.

Combine the prepared spinach, cooked onion and garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Combine thoroughly until combined. If the mixture seems too wet, incorporate some extra crumbs.

Using your hands, mold the preparation into oval shapes slightly larger than a nut but less bulky than an egg, and set them on a plate covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a amount of about 1cm. Brown the croquettes a handful for 2–3 minutes per side, turning so they are golden everywhere, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only flavorful but also a extremely wholesome snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and cover with ample fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, including extra liquid to keep the pulses submerged if necessary.

Mix in the burghul and keep cooking until softened. Drain the lentils and burghul completely and reserve in a container.

Heat 50% of the