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Leek Patties

Petite crispy patties, typically referred to as keftedes, represent a treasured delicacy in Jewish cooking. These wonderful leek croquettes deliver a flavorful blend of hearty beef with the subtle, mildly sweet flavour of leeks, and they are utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks carefully and trim off the base and most of the dark green parts. Chop lengthwise along the length then into 1.5cm slices. Place in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until tender.

Strain the leeks and transfer in a big bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and spice generously with seasoning. Mix completely using your palms then mold a few spoonfuls into a patty, pressing a bit. Place on a plate and repeat for the balance of the mixture.

Warm olive oil in a pan to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, fry the croquettes in batches until crispy on all sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Transfer the finished patties to a dish topped with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a real delight. The crunchy crust opens up to a creamy filling. The leafy spinach adds a bright, somewhat natural taste, while the cheese gives a savory, umami smoothness. It's possible to replace the cheesy element with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

If using leafy greens, clean it well, removing any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a bit of water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, carefully squeeze out excess liquid.

Heat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Put the cooked spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Stir completely until combined. If the dough seems too loose, add some additional breadcrumbs.

By hand, shape the mixture into oval croquettes slightly larger than a walnut but more compact than an egg, and place them on a baking sheet topped with parchment paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a level of about half an inch. Brown the patties a handful for two to three minutes each side, flipping so they are golden all over, then put on kitchen roll.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a highly wholesome bite or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a pot and fill with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including additional water to ensure the pulses covered if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the ingredients completely and reserve in a container.

Preheat half of the