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Leek Patties

Petite pan-fried patties, often called keftedes, stand as a beloved speciality in Jewish cooking. These leek patties present a flavorful combination of savory ground beef with the subtle, mildly sweet flavour of tender leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to serve

Wash the fresh leeks well and trim off the root ends and the majority of the green stalk. Slice into halves along the length then into 1.5cm slices. Put in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the beef, beaten eggs, crumbs, dill, parsley and sweet paprika and flavor well with seasoning. Combine thoroughly using your hands then form a several scoops into a croquette, flattening a slightly. Put on a plate and repeat for the rest of the mixture.

Heat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, cook the patties in batches until crispy on each side. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Remove the finished patties to a tray topped with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese fritters are a genuine treat. The crispy outside gives way to a creamy interior. The leafy spinach brings a bright, moderately earthy flavor, while the cheese offers a deep, savory richness. Feel free to swap the cheese with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to serve

For fresh spinach, wash it carefully, discarding any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a little liquid over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then press out any excess liquid and put aside.

If using defrosted spinach, completely remove unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and fry the chopped onion and garlic until softened, about a few minutes. Take off the stove.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until combined. If the mixture seems too wet, add some additional breading.

By hand, mold the dough into oval croquettes somewhat larger than a walnut shell but more compact than an egg, and set them on a tray covered with wax paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, preheat oil to a depth of about 1cm. Brown the fritters a small batch for 2–3 minutes per side, rotating so they are golden everywhere, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a extremely healthy snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a pan and submerge with enough water. Simmer over a medium flame for about 20 minutes or until partially softened, including additional water to keep the pulses submerged if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the ingredients well and set aside in a bowl.

Warm a portion of the