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Leek Patties

Bite-sized pan-fried croquettes, typically referred to as keftedes, are a treasured signature dish in Jewish culinary traditions. These wonderful leek croquettes present a tasty blend of hearty beef with the subtle, sweetly mild flavour of leeks, and they are utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks carefully and remove the base and the majority of the green tops. Chop into halves lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the softened leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and paprika and flavor well with seasoning. Mix thoroughly using your hands then mold a several scoops into a patty, pressing a little. Put on a platter and proceed for the balance of the preparation.

Heat cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is ready, brown the patties in batches until crispy on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Take out the finished patties to a tray covered with paper towel and allow to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a real treat. The crunchy exterior gives way to a creamy filling. The leafy spinach imparts a bright, somewhat natural flavor, while the cheese gives a savory, flavorful richness. It's possible to replace the cheesy element with steamed, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For fresh spinach, wash it well, discarding any tough stems, and cut into it into large chunks. Place in a deep pan with a little hot water over a medium flame. Once wilted, drain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

When working with defrosted spinach, completely press out excess liquid.

Warm the oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until tender, about four minutes. Remove from the flame.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine completely until combined. If the preparation seems too wet, mix in some more breading.

Using your hands, shape the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an large egg, and put them on a baking sheet lined with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, warm olive oil to a amount of about 1cm. Fry the fritters a handful for a couple of minutes per side, turning so they are golden completely, then put on paper towel.

Present with fresh lemon.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only tasty but also a highly wholesome bite or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the dry lentils in a pot and submerge with plenty of cold water. Simmer over a moderate heat for about 20 mins or until nearly done, including extra liquid to maintain the lentils covered if needed.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul well and set aside in a bowl.

Preheat 50% of the