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Leek Patties

Bite-sized pan-fried fritters, often known as keftedes, stand as a cherished speciality in Jewish culinary traditions. These wonderful leek croquettes offer a tasty blend of hearty minced beef with the gentle, mildly sweet taste of fresh leeks, making them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and trim off the root ends and the bulk of the green tops. Cut lengthwise along the length then into half-inch pieces. Place in a large skillet and fill with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and flavor well with pepper and salt. Combine well using your fingers then mold a couple of scoops into a croquette, shaping a bit. Place on a tray and proceed for the rest of the ingredients.

Warm olive oil in a pan to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, fry the fritters in small batches until golden on both sides. (Do not fill the pan as this lowers the heat of the cooking oil.) Remove the ready fritters to a plate topped with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Patties

These spinach and cheese patties are a true pleasure. The crispy crust gives way to a smooth interior. The spinach brings a vibrant, somewhat earthy taste, while the dairy provides a deep, flavorful smoothness. You can substitute the cheesy element with steamed, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

If using leafy greens, rinse it thoroughly, removing any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount water over a medium flame. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, completely press out extra water.

Heat the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until softened, about a few minutes. Take off the stove.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until combined. If the preparation appears too wet, incorporate some additional breadcrumbs.

With your fingers, mold the mixture into elongated patties a bit bigger than a walnut but more compact than an egg, and set them on a plate covered with baking paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium flame, warm olive oil to a depth of about 1 centimeter. Cook the fritters a handful for a couple of minutes per side, rotating so they are crispy all over, then place on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only tasty but also a highly healthy bite or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to serve

Put the lentils in a saucepan and submerge with enough cold water. Simmer over a medium heat for about 20 mins or until nearly done, including more water to keep the pulses submerged if needed.

Mix in the burghul and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Heat half of the