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Leek Patties

Bite-sized crispy fritters, typically called keftedes, are a cherished delicacy in Jewish culinary traditions. These leek croquettes offer a delicious combination of rich minced beef with the subtle, mildly sweet essence of fresh leeks, and they are truly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks carefully and cut away the root ends and the bulk of the green stalk. Slice lengthwise lengthways then into 1.5cm slices. Place in a deep frying pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and paprika and season well with pepper and salt. Combine thoroughly using your fingers then form a couple of spoonfuls into a ball, shaping a little. Place on a plate and proceed for the balance of the mixture.

Heat olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the fritters in batches until golden brown on all sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Take out the ready fritters to a plate topped with kitchen paper and let to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true treat. The crunchy crust reveals a creamy interior. The leafy spinach imparts a bright, slightly green flavor, while the dairy provides a deep, umami smoothness. It's possible to replace the cheesy element with cooked, pureed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using leafy greens, rinse it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a small amount liquid over a medium heat. Once softened, strain in a sieve for about 15 mins, then squeeze out any remaining moisture and put aside.

For defrosted spinach, thoroughly remove extra water.

Preheat the cooking oil in a frying pan over a medium heat and fry the diced onion and garlic until softened, about four minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Stir well until combined. If the preparation seems too wet, add some extra crumbs.

By hand, form the preparation into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and set them on a tray covered with wax paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a amount of about 1 centimeter. Fry the patties a small batch for a couple of minutes each side, turning so they are golden brown everywhere, then put on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these croquettes are not only tasty but also a wonderfully wholesome appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a pot and submerge with ample water. Boil over a medium flame for about 20 minutes or until nearly done, including more water to keep the pulses covered if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul completely and put aside in a bowl.

Heat a portion of the