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Leek Patties

Bite-sized pan-fried patties, typically referred to as keftedes, are a cherished signature dish in Jewish cuisine. These leek patties present a flavorful combination of hearty minced beef with the delicate, sweetly mild flavour of leeks, rendering them utterly irresistible.

Yields 12

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

Wash the fresh leeks properly and trim off the root ends and the majority of the green stalk. Cut in half along the length then into half-inch pieces. Put in a large skillet and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Drain the cooked leeks and transfer in a big bowl with the beef, eggs, matzo meal, dill, chopped parsley and paprika and season liberally with seasoning. Combine thoroughly using your fingers then mold a few tablespoonfuls into a patty, pressing a slightly. Place on a tray and continue for the balance of the mixture.

Warm cooking oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is ready, brown the fritters in small groups until golden on both sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Transfer the finished fritters to a tray covered with paper towel and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real delight. The crispy crust reveals a smooth center. The leafy spinach adds a bright, slightly earthy note, while the dairy offers a deep, umami richness. It's possible to replace the cheesy element with boiled, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using leafy greens, rinse it carefully, getting rid of any tough stems, and cut into it into big pieces. Put in a large saucepan with a bit of liquid over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

For previously frozen spinach, thoroughly squeeze out unwanted moisture.

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

Put the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a container and season with seasoning. Combine thoroughly until blended. If the preparation appears too loose, mix in some extra crumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and put them on a baking sheet covered with wax paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a amount of about 1cm. Brown the fritters a small batch for a couple of minutes on both sides, rotating so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only delicious but also a wonderfully wholesome bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Place the dry lentils in a pot and fill with plenty of water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring additional water to keep the pulses immersed if needed.

Stir in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul completely and set aside in a bowl.

Preheat 50% of the