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Leek Patties

Bite-sized crispy croquettes, often referred to as keftedes, represent a beloved signature dish in Jewish cuisine. These leek patties present a tasty blend of hearty ground beef with the delicate, mildly sweet flavour of leeks, rendering them absolutely addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the leeks well and cut away the base and most of the green stalk. Slice into halves longways then into half-inch pieces. Place in a deep pan and cover with fresh water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and season generously with salt and pepper. Combine completely using your fingers then shape a couple of spoonfuls into a croquette, shaping a little. Put on a tray and repeat for the remaining of the preparation.

Warm olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is hot, fry the patties in batches until crispy on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Remove the ready fritters to a dish topped with paper towel and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a true delight. The crunchy crust gives way to a soft filling. The spinach imparts a fresh, moderately natural note, while the grated cheese provides a rich, savory creaminess. You can substitute the cheesy element with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

When using fresh spinach, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a large saucepan with a small amount water over a medium heat. Once cooked, remove in a colander for about 15 mins, then press out any extra water and put aside.

If using thawed frozen spinach, completely press out excess liquid.

Heat the cooking oil in a pan over a medium flame and cook the onion and garlic until softened, about 4 minutes. Turn off the stove.

Combine the cooked spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breadcrumbs and eggs in a container and season with seasoning. Combine completely until combined. If the mixture appears too soft, add some additional crumbs.

Using your hands, form the preparation into oval croquettes somewhat larger than a nut but less bulky than an large egg, and place them on a plate covered with wax paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm olive oil to a level of about 1 centimeter. Fry the croquettes a small batch for two to three minutes each side, flipping so they are golden completely, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a extremely nutritious snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a pot and fill with plenty of cold water. Simmer over a medium flame for about 20 minutes or until partially softened, including extra liquid to maintain the lentils immersed if necessary.

Stir in the cracked wheat and continue cooking until tender. Drain the mixture completely and reserve in a bowl.

Warm 50% of the