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Leek Patties

Bite-sized pan-fried fritters, commonly referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These particular leek fritters offer a flavorful combination of hearty ground beef with the delicate, sweetly mild essence of fresh leeks, making them utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Clean the fresh leeks well and remove the roots and the bulk of the green stalk. Cut in half longways then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and spice liberally with pepper and salt. Combine completely using your hands then mold a several scoops into a ball, flattening a bit. Place on a plate and repeat 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 olive oil is sizzling, fry the patties in small batches until crispy on all sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the cooked fritters to a dish lined with absorbent paper and let to drain.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a real pleasure. The crunchy outside opens up to a soft filling. The fresh spinach imparts a fresh, moderately green note, while the cheese offers a savory, umami richness. It's possible to replace the dairy cheese with steamed, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

For leafy greens, clean it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Put in a big pot with a bit of liquid over a medium flame. Once cooked, strain in a colander for about 15 minutes, then remove any excess liquid and put aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and fry the onion and garlic cloves until tender, about four minutes. Take off the heat.

Place the cooked spinach, cooked onion and garlic, kefalotyri, soft cheese, spice, paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine well until blended. If the dough seems too wet, incorporate some additional crumbs.

Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an egg, and set them on a baking sheet covered with wax paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a amount of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes per side, rotating so they are golden completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and tender interior, these fritters are not only delicious but also a highly healthy bite or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to garnish

Place the lentils in a pan and cover with ample water. Simmer over a moderate heat for about 20 mins or until nearly done, adding more water to keep the pulses submerged if necessary.

Mix in the burghul and continue cooking until tender. Strain the lentils and burghul thoroughly and set aside in a mixing bowl.

Preheat 50% of the