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Leek Patties

Petite pan-fried fritters, typically called keftedes, are a beloved delicacy in Jewish cuisine. These particular leek fritters offer a flavorful combination of savory beef with the subtle, sweetly mild essence of fresh leeks, rendering them truly addictive.

Makes 12

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

Clean the leeks properly and cut away the roots and the bulk of the green tops. Cut lengthwise along the length then into 1.5-centimeter rounds. Transfer in a deep frying pan and fill with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and spice and season generously with salt and pepper. Mix completely using your fingers then mold a couple of tablespoonfuls into a ball, shaping a bit. Set on a plate and proceed for the balance of the preparation.

Preheat oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, fry the patties in small groups until crispy on all sides. (Do not fill the skillet as this drops the temperature of the oil.) Remove the finished fritters to a plate topped with kitchen paper and let to rest.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a real pleasure. The golden exterior opens up to a creamy center. The spinach brings a fresh, slightly natural note, while the grated cheese offers a deep, flavorful smoothness. It's possible to replace the dairy cheese with cooked, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it carefully, discarding any stalks, and roughly chop it into big pieces. Transfer in a big pot with a little hot water over a medium flame. Once softened, remove in a colander for about 15 mins, then remove any excess liquid and reserve.

If using previously frozen spinach, completely squeeze out extra water.

Preheat the oil in a frying pan over a medium heat and saute the chopped onion and garlic until translucent, about a few minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix completely until combined. If the mixture seems too wet, incorporate some additional breading.

Using your hands, mold the dough into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and place them on a plate topped with parchment paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium flame, preheat oil to a level of about 1 centimeter. Cook the patties a handful for 2–3 minutes each side, rotating so they are golden all over, then transfer on kitchen roll.

Present with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and moist center, these fritters are not only flavorful but also a highly healthy bite or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Put the lentils in a pot and submerge with ample water. Boil over a moderate heat for about 20 mins or until partially softened, adding extra liquid to maintain the legumes immersed if required.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients well and put aside in a mixing bowl.

Heat a portion of the