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Leek Patties

Small fried patties, typically referred to as keftedes, are a cherished signature dish in Jewish cooking. These wonderful leek fritters present a delicious combination of savory minced beef with the subtle, slightly sweet essence of leeks, and they are absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the leeks carefully and cut away the roots and the bulk of the green stalk. Slice lengthwise along the length then into 1.5-centimeter rounds. Place in a deep frying pan and fill with cold water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and sweet paprika and flavor generously with pepper and salt. Mix completely using your fingers then shape a few scoops into a croquette, shaping a slightly. Put on a platter and repeat for the rest of the preparation.

Preheat oil in a skillet to a level of about ¾ inch over a moderate heat. When the olive oil is hot, cook the patties in small batches until crispy on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Transfer the finished fritters to a plate lined with kitchen paper and let to cool.

Present with lemon slices.

Spinach Patties

These spinach and cheese croquettes are a real pleasure. The crispy crust gives way to a soft interior. The spinach brings a vibrant, moderately natural flavor, while the dairy offers a rich, umami richness. Feel free to swap the dairy cheese with boiled, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

For fresh spinach, rinse it well, discarding any stalks, and roughly chop it into big pieces. Transfer in a deep pan with a small amount hot water over a medium heat. Once softened, strain in a colander for about a quarter hour, then remove any extra water and set aside.

If using defrosted spinach, carefully press out extra water.

Warm the cooking oil in a skillet over a medium heat and fry the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Stir well until blended. If the dough seems too wet, mix in some more crumbs.

Using your hands, mold the preparation into oval shapes a bit bigger than a walnut shell but more compact than an egg, and place them on a baking sheet lined with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a depth of about 1cm. Fry the patties a handful for 2–3 minutes each side, flipping so they are crispy completely, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these fritters are not only delicious but also a wonderfully healthy snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Put the lentils in a pan and submerge with enough cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring additional water to ensure the lentils immersed if needed.

Mix in the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Heat a portion of the