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Leek Patties

Bite-sized crispy fritters, commonly known as keftedes, are a treasured delicacy in Jewish culinary traditions. These wonderful leek patties deliver a flavorful blend of rich ground beef with the subtle, slightly sweet flavour of leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the green leeks well and trim off the base and most of the dark green parts. Slice in half longways then into 1.5-centimeter slices. Place in a deep pan and cover with fresh water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor well with pepper and salt. Combine completely using your fingers then mold a several tablespoonfuls into a patty, pressing a little. Put on a tray and continue for the rest of the ingredients.

Heat oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, cook the croquettes in batches until golden brown on both sides. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Remove the finished croquettes to a plate lined with kitchen paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a genuine delight. The golden outside reveals a soft interior. The spinach imparts a vibrant, slightly natural flavor, while the cheese offers a deep, umami creaminess. It's possible to replace the cheesy element with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For raw spinach, clean it thoroughly, discarding any hard stems, and cut into it into sizable portions. Put in a deep pan with a small amount water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve.

For defrosted spinach, carefully squeeze out unwanted moisture.

Warm the oil in a frying pan over a medium heat and cook the onion and garlic cloves until softened, about four minutes. Remove from the flame.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breading and beaten eggs in a large bowl and flavor with pepper and salt. Stir completely until blended. If the preparation looks too soft, mix in some extra crumbs.

With your fingers, form the dough into oval shapes a bit bigger than a walnut but less bulky than an large egg, and set them on a baking sheet topped with wax paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, warm olive oil to a level of about 1cm. Brown the croquettes a few at a time for a couple of minutes on both sides, flipping so they are crispy completely, then place on absorbent paper.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a highly healthy snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Put the lentils in a pot and cover with plenty of water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to maintain the lentils immersed if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Heat a portion of the