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Leek Patties

Small crispy patties, typically called keftedes, represent a cherished signature dish in Jewish cooking. These leek croquettes present a tasty blend of savory beef with the delicate, mildly sweet taste of leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the green leeks properly and trim off the base and the bulk of the dark green parts. Slice into halves lengthways then into 1.5cm rounds. Place in a large skillet and submerge with cold water, then cook over a medium heat for about 20 minutes or until softened.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and spice liberally with seasoning. Stir thoroughly using your fingers then mold a couple of tablespoonfuls into a croquette, pressing a bit. Place on a plate and repeat for the balance of the mixture.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, cook the patties in small batches until golden on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the oil.) Take out the cooked croquettes to a dish lined with absorbent paper and allow to drain.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a true treat. The golden exterior gives way to a creamy filling. The fresh spinach brings a fresh, moderately green flavor, while the dairy offers a deep, savory richness. It's possible to replace the dairy cheese with boiled, pureed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it carefully, getting rid of any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a little hot water over a medium heat. Once wilted, drain in a colander for about 15 minutes, then press out any excess liquid and reserve.

If using thawed frozen spinach, completely remove unwanted moisture.

Warm the olive oil in a frying pan over a moderate heat and fry the onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Put the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with seasoning. Stir completely until incorporated. If the preparation looks too soft, add some extra breadcrumbs.

Using your hands, form the dough into oval shapes somewhat larger than a walnut but less bulky than an egg, and put them on a plate lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a amount of about half an inch. Cook the croquettes a few at a time for two to three minutes each side, rotating so they are golden all over, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

With their golden crust and moist center, these fritters are not only delicious but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Add the lentils in a pot and cover with plenty of fresh water. Simmer over a medium heat for about 20 mins or until partially softened, pouring extra liquid to ensure the legumes covered if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients well and reserve in a bowl.

Warm 50% of the