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Leek Patties

Petite fried croquettes, often known as keftedes, are a cherished delicacy in Jewish cuisine. These leek croquettes present a tasty blend of savory ground beef with the gentle, sweetly mild taste of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and remove the roots and the bulk of the dark green parts. Cut in half along the length then into 1.5cm rounds. Put in a large skillet and submerge with water, then cook over a medium heat for about twenty minutes or until softened.

Drain the leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, dill, parsley and spice and spice liberally with pepper and salt. Combine thoroughly using your palms then form a few scoops into a ball, shaping a bit. Place on a plate and proceed for the balance of the preparation.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is hot, fry the croquettes in batches until golden brown on both sides. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the ready fritters to a tray lined with paper towel and allow to drain.

Serve with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine treat. The crispy outside reveals a soft interior. The fresh spinach adds a vibrant, moderately earthy flavor, while the dairy offers a deep, flavorful richness. You can substitute the cheesy element with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a big pot with a little water over a medium heat. Once wilted, remove in a colander for about 15 minutes, then remove any remaining moisture and set aside.

If using defrosted spinach, completely press out unwanted moisture.

Heat the olive oil in a frying pan over a moderate heat and cook the chopped onion and garlic until tender, about 4 minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine thoroughly until blended. If the mixture looks too wet, add some extra breadcrumbs.

With your fingers, mold the preparation into oval croquettes somewhat larger than a nut but more compact than an large egg, and place them on a plate covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a depth of about half an inch. Brown the fritters a small batch for two to three minutes on both sides, turning so they are golden brown everywhere, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a golden crust and soft inside, these fritters are not only tasty but also a extremely healthy appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Put the lentils in a pot and cover with plenty of fresh water. Cook over a medium heat for about 20 mins or until partially softened, including additional water to keep the pulses covered if required.

Add the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul well and set aside in a container.

Heat half of the