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Leek Patties

Petite crispy croquettes, commonly called keftedes, are a beloved delicacy in Jewish cuisine. These wonderful leek croquettes offer a flavorful fusion of rich minced beef with the gentle, mildly sweet flavour of leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and trim off the base and the bulk of the dark green parts. Slice in half longways then into 1.5cm rounds. Transfer in a deep pan and fill with cold water, then cook over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and sweet paprika and flavor liberally with seasoning. Stir thoroughly using your fingers then mold a several tablespoonfuls into a ball, shaping a slightly. Set on a tray and repeat for the balance of the ingredients.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, brown the fritters in small groups until golden brown on each side. (Do not fill the skillet as this reduces the heat of the oil.) Remove the finished patties to a plate topped with paper towel and permit to cool.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a true pleasure. The crunchy crust gives way to a creamy interior. The fresh spinach brings a vibrant, slightly green taste, while the grated cheese gives a deep, umami richness. It's possible to replace the cheese with cooked, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

If using raw spinach, wash it carefully, removing any stalks, and cut into it into large chunks. Place in a large saucepan with a small amount hot water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then remove any excess liquid and set aside.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and cook the onion and minced garlic until tender, about a few minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Stir well until incorporated. If the preparation seems too soft, incorporate some more breadcrumbs.

Using your hands, mold the dough into oval shapes slightly larger than a walnut but more compact than an large egg, and set them on a tray lined with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, warm olive oil to a level of about 1cm. Fry the fritters a handful for 2–3 minutes per side, turning so they are golden brown completely, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only tasty but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a pan and submerge with enough fresh water. Simmer over a medium heat for about twenty minutes or until nearly done, pouring more water to keep the legumes submerged if necessary.

Add the cracked wheat and continue cooking until tender. Remove the water from the ingredients completely and reserve in a container.

Warm a portion of the