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Leek Patties

Petite fried croquettes, often known as keftedes, represent a cherished signature dish in Jewish cuisine. These particular leek fritters deliver a flavorful combination of rich ground beef with the gentle, sweetly mild taste of leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks properly and remove the base and the majority of the green stalk. Slice in half lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with fresh water, then heat over a medium heat for about 20 mins or until softened.

Drain the leeks and place in a large mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and spice and season liberally with salt and pepper. Combine thoroughly using your palms then form a several tablespoonfuls into a ball, pressing a bit. Set on a plate and continue for the rest of the mixture.

Preheat olive oil in a skillet to a amount of about ¾ inch over a medium heat. When the heated oil is hot, cook the fritters in batches until golden on both sides. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Remove the finished fritters to a plate lined with absorbent paper and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a real treat. The crispy outside opens up to a creamy interior. The spinach imparts a bright, moderately natural note, while the dairy provides a savory, umami creaminess. It's possible to replace the dairy cheese with boiled, crushed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it carefully, getting rid of any stalks, and cut into it into large chunks. Place in a large saucepan with a bit of hot water over a medium flame. Once softened, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

When working with previously frozen spinach, carefully press out unwanted moisture.

Warm the oil in a frying pan over a medium flame and saute the diced onion and minced garlic until translucent, about four minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine completely until incorporated. If the preparation appears too wet, mix in some more breadcrumbs.

By hand, form the preparation into elongated patties a bit bigger than a nut but smaller than an large egg, and put them on a tray covered with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat cooking oil to a level of about 1 centimeter. Cook the fritters a handful for a couple of minutes each side, rotating so they are golden brown everywhere, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only delicious but also a highly healthy appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a pot and submerge with ample cold water. Simmer over a medium flame for about 20 mins or until almost cooked, adding extra liquid to maintain the lentils covered if needed.

Add the burghul and continue cooking until fully cooked. Remove the water from the ingredients completely and reserve in a mixing bowl.

Preheat 50% of the