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Leek Patties

Small pan-fried patties, typically called keftedes, represent a treasured signature dish in Jewish cooking. These wonderful leek fritters deliver a delicious blend of hearty ground beef with the gentle, mildly sweet essence of tender leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks well and trim off the root ends and most of the green tops. Cut into halves longways then into 1.5cm rounds. Transfer in a deep frying pan and cover with fresh water, then cook over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season liberally with pepper and salt. Stir completely using your palms then mold a few spoonfuls into a croquette, flattening a slightly. Place on a tray and continue for the balance of the preparation.

Preheat cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the oil is sizzling, fry the croquettes in batches until golden on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the cooked croquettes to a plate covered with paper towel and allow to cool.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a true delight. The golden crust gives way to a creamy interior. The fresh spinach brings a bright, moderately earthy flavor, while the dairy provides a rich, flavorful richness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, clean it thoroughly, removing any tough stems, and roughly chop it into big pieces. Put in a large saucepan with a bit of hot water over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

If using thawed frozen spinach, completely squeeze out excess liquid.

Heat the oil in a pan over a medium flame and saute the chopped onion and garlic until softened, about a few minutes. Turn off the flame.

Put the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until blended. If the mixture seems too loose, mix in some extra breadcrumbs.

Using your hands, form the mixture into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and set them on a baking sheet lined with baking paper. Cover and chill for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes on both sides, turning so they are golden brown completely, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only delicious but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to accompany

Put the lentils in a saucepan and submerge with plenty of cold water. Boil over a medium flame for about 20 minutes or until partially softened, pouring additional water to ensure the pulses submerged if required.

Add the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Heat half of the