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Leek Patties

Petite fried patties, typically known as keftedes, represent a treasured speciality in Jewish culinary traditions. These leek patties present a delicious blend of savory ground beef with the delicate, sweetly mild flavour of leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and trim off the base and the majority of the dark green parts. Slice into halves longways then into 1.5-centimeter rounds. Transfer in a deep pan and cover with cold water, then cook over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and spice generously with salt and pepper. Combine well using your fingers then shape a couple of scoops into a patty, shaping a slightly. Place on a plate and proceed for the remaining of the mixture.

Preheat olive oil in a frying pan to a depth of about 2cm over a medium heat. When the oil is sizzling, cook the fritters in small groups until golden on all sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Remove the cooked fritters to a dish lined with paper towel and allow to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real delight. The crunchy outside reveals a creamy interior. The leafy spinach adds a bright, somewhat natural flavor, while the grated cheese provides a deep, umami smoothness. Feel free to swap the cheese with steamed, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, clean it carefully, discarding any tough stems, and cut into it into large chunks. Transfer in a deep pan with a small amount liquid over a moderate heat. Once wilted, strain in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, completely press out extra water.

Warm the oil in a pan over a medium flame and cook the diced onion and minced garlic until tender, about a few minutes. Turn off the heat.

Put the prepared spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until blended. If the preparation seems too wet, incorporate some extra breading.

With your fingers, form the mixture into elongated patties slightly larger than a nut but less bulky than an chicken egg, and put them on a tray covered with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, heat cooking oil to a level of about 1cm. Brown the fritters a small batch for 2–3 minutes per side, flipping so they are golden brown everywhere, then put on kitchen roll.

Present with lemon slices.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a extremely wholesome snack or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a pan and cover with ample cold water. Cook over a moderate heat for about 20 minutes or until nearly done, adding more water to keep the lentils submerged if required.

Add the cracked wheat and keep cooking until fully cooked. Strain the ingredients completely and set aside in a mixing bowl.

Preheat a portion of the