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Leek Patties

Bite-sized crispy fritters, often referred to as keftedes, represent a cherished speciality in Jewish culinary traditions. These wonderful leek fritters present a tasty combination of savory ground beef with the delicate, sweetly mild flavour of tender leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the green leeks carefully and remove the root ends and the majority of the green tops. Chop into halves lengthways then into half-inch rounds. Place in a large skillet and submerge with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, parsley and spice and flavor well with seasoning. Combine well using your palms then mold a several scoops into a patty, flattening a bit. Put on a plate and repeat for the balance of the mixture.

Heat olive oil in a skillet to a level of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the patties in small batches until golden brown on all sides. (Do not fill the skillet as this drops the heat of the oil.) Take out the finished fritters to a plate topped with kitchen paper and allow to rest.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese patties are a real treat. The crispy exterior reveals a smooth interior. The leafy spinach adds a bright, slightly green flavor, while the cheese provides a rich, flavorful smoothness. It's possible to replace the dairy cheese with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for frying (or neutral oil)
• Lemon slices, to garnish

For raw spinach, rinse it thoroughly, getting rid of any hard stems, and cut into 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 squeeze out any remaining moisture and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Combine completely until combined. If the preparation looks too wet, add some more breading.

By hand, shape the mixture into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and place them on a tray lined with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, warm olive oil to a level of about 1 centimeter. Fry the patties a handful for two to three minutes each side, flipping so they are crispy all over, then transfer on paper towel.

Offer with lemon slices.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a extremely healthy appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Place the lentils in a pan and fill with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring more water to maintain the legumes covered if required.

Mix in the burghul and continue cooking until tender. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Heat half of the