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Leek Patties

Petite fried patties, typically called keftedes, are a beloved signature dish in Jewish cuisine. These leek fritters offer a delicious combination of hearty beef with the subtle, sweetly mild flavour of leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and trim off the roots and most of the green stalk. Chop into halves longways then into half-inch rounds. Place in a deep frying pan and cover with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and season liberally with salt and pepper. Combine thoroughly using your palms then shape a several spoonfuls into a croquette, shaping a little. Put on a platter and continue for the remaining of the ingredients.

Heat olive oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, brown the patties in batches until golden brown on both sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a tray topped with kitchen paper and permit to rest.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine delight. The crispy exterior reveals a soft center. The spinach brings a vibrant, somewhat green flavor, while the cheese gives a savory, umami creaminess. You can substitute the dairy cheese with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, clean it well, discarding any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of liquid over a medium heat. Once softened, strain in a colander for about 15 minutes, then remove any extra water and reserve.

For thawed frozen spinach, thoroughly remove extra water.

Warm the olive oil in a skillet over a moderate heat and cook the diced onion and minced garlic until tender, about 4 minutes. Take off the heat.

Place the wilted spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with pepper and salt. Combine well until combined. If the mixture appears too soft, incorporate some more crumbs.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut but more compact than an egg, and place them on a baking sheet lined with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over medium flame, warm oil to a depth of about 1cm. Brown the patties a small batch for two to three minutes each side, flipping so they are golden completely, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their golden crust and tender interior, these patties are not only flavorful but also a highly wholesome appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Place the brown lentils in a pan and fill with ample fresh water. Boil over a medium flame for about twenty minutes or until partially softened, including additional water to keep the lentils covered if required.

Stir in the cracked wheat and proceed cooking until softened. Strain the lentils and burghul thoroughly and put aside in a bowl.

Heat 50% of the