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Leek Patties

Small crispy patties, commonly referred to as keftedes, stand as a cherished delicacy in Jewish cuisine. These particular leek croquettes deliver a delicious fusion of hearty ground beef with the delicate, sweetly mild flavour of tender leeks, making them utterly crave-worthy.

Makes 12

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

Wash the green leeks carefully and cut away the base and the bulk of the green stalk. Slice into halves lengthways then into 1.5-centimeter pieces. Place in a large skillet and fill with fresh water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season generously with seasoning. Combine well using your palms then mold a few scoops into a ball, pressing a slightly. Place on a platter and continue for the balance of the preparation.

Preheat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, fry the croquettes in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Take out the finished patties to a tray covered with absorbent paper and let to rest.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach fritters are a true treat. The crispy exterior reveals a smooth interior. The leafy spinach imparts a bright, slightly earthy note, while the cheese offers a rich, flavorful creaminess. It's possible to replace the cheesy element with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Oil for frying (or use sunflower oil)
• Lemon wedges, to serve

For leafy greens, rinse it carefully, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount liquid over a moderate heat. Once softened, strain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, carefully remove excess liquid.

Heat the olive oil in a skillet over a medium flame and fry the onion and garlic until softened, about 4 minutes. Turn off the heat.

Combine the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Stir completely until incorporated. If the mixture looks too wet, add some more breadcrumbs.

By hand, shape the mixture into oval croquettes slightly larger than a walnut but less bulky than an egg, and set them on a tray lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat oil to a depth of about 1cm. Fry the patties a handful for a couple of minutes each side, flipping so they are golden brown everywhere, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

With their golden crust and moist center, these patties are not only flavorful but also a wonderfully nutritious snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Place the dry lentils in a saucepan and cover with plenty of fresh water. Cook over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to keep the legumes immersed if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a container.

Heat 50% of the