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Leek Patties

Petite fried fritters, typically called keftedes, stand as a treasured speciality in Jewish culinary traditions. These leek patties deliver a delicious combination of savory beef with the subtle, slightly sweet flavour of tender leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks properly and remove the base and most of the green tops. Cut into halves lengthways then into 1.5cm pieces. Transfer in a deep pan and submerge with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor well with salt and pepper. Stir completely using your palms then shape a few scoops into a ball, flattening a bit. Put on a platter and repeat for the remaining of the ingredients.

Warm cooking oil in a pan to a level of about 2cm over a medium flame. When the oil is hot, cook the fritters in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Take out the finished patties to a tray lined with paper towel and permit to rest.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach croquettes are a real delight. The golden crust reveals a smooth filling. The fresh spinach brings a bright, slightly natural taste, while the grated cheese provides a deep, flavorful richness. You can substitute the cheesy element with boiled, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

If using raw spinach, wash it well, removing any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a small amount liquid over a medium heat. Once cooked, strain in a sieve for about 15 mins, then remove any extra water and reserve.

If using defrosted spinach, completely press out extra water.

Warm the cooking oil in a pan over a medium heat and saute the diced onion and garlic until translucent, about 4 minutes. Turn off the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until blended. If the mixture looks too soft, incorporate some more crumbs.

By hand, mold the preparation into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet topped with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat cooking oil to a amount of about 1cm. Fry the croquettes a small batch for 2–3 minutes on both sides, flipping so they are golden everywhere, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and moist center, these fritters are not only flavorful but also a extremely nutritious bite or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pan and cover with enough fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring additional water to keep the pulses submerged if necessary.

Mix in the burghul and keep cooking until tender. Remove the water from the ingredients completely and put aside in a bowl.

Preheat 50% of the