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Leek Patties

Bite-sized pan-fried patties, typically called keftedes, are a cherished speciality in Jewish cuisine. These wonderful leek fritters present a delicious fusion of hearty minced beef with the gentle, slightly sweet taste of leeks, making them utterly addictive.

Makes 12

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

Wash the leeks properly and trim off the base and the bulk of the dark green parts. Chop lengthwise longways then into half-inch pieces. Transfer in a deep pan and submerge with water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and spice and spice well with seasoning. Mix completely using your fingers then shape a few spoonfuls into a patty, pressing a slightly. Set on a platter and proceed for the balance of the ingredients.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is hot, brown the fritters in batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Transfer the ready patties to a plate covered with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese fritters are a true treat. The golden exterior opens up to a soft interior. The fresh spinach brings a fresh, slightly green taste, while the dairy provides a deep, savory smoothness. It's possible to replace the cheese with steamed, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

When using leafy greens, wash it carefully, removing any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of water over a medium heat. Once softened, strain in a strainer for about a quarter hour, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, completely squeeze out extra water.

Preheat the oil in a frying pan over a medium heat and saute the diced onion and minced garlic until translucent, about four minutes. Take off the flame.

Put the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Mix well until combined. If the dough appears too wet, incorporate some more breadcrumbs.

By hand, shape the dough into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and set them on a tray covered with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over moderate heat, heat olive oil to a level of about 1 centimeter. Fry the fritters a handful for 2–3 minutes per side, flipping so they are golden completely, then place on paper towel.

Present with fresh lemon.

Lentil Patties

With their crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully healthy snack or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to serve

Add the dry lentils in a pan and submerge with ample cold water. Boil over a medium heat for about 20 minutes or until partially softened, adding more water to ensure the legumes immersed if needed.

Add the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul completely and reserve in a mixing bowl.

Preheat half of the