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Leek Patties

Bite-sized fried patties, commonly referred to as keftedes, stand as a beloved signature dish in Jewish cuisine. These particular leek croquettes offer a delicious combination of hearty ground beef with the gentle, mildly sweet flavour of leeks, making them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Clean the leeks well and trim off the base and the bulk of the green stalk. Slice into halves along the length then into 1.5cm pieces. Transfer in a large skillet and fill with water, then cook over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor liberally with seasoning. Stir completely using your fingers then mold a several tablespoonfuls into a ball, pressing a bit. Place on a platter and continue for the rest of the ingredients.

Heat cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is ready, brown the fritters in small groups until crispy on each side. (Do not fill the pan as this lowers the oil temperature of the cooking oil.) Transfer the ready croquettes to a tray covered with paper towel and permit to drain.

Offer with lemon wedges.

Spinach Patties

These delightful spinach with cheese fritters are a true delight. The crispy outside gives way to a soft center. The fresh spinach brings a vibrant, somewhat earthy taste, while the dairy offers a rich, savory smoothness. You can substitute the cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using leafy greens, wash it thoroughly, removing any hard stems, and roughly chop it into big pieces. Put in a deep pan with a small amount liquid over a medium flame. Once softened, strain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

For thawed frozen spinach, carefully remove unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and cook the onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Put the prepared spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Mix well until incorporated. If the dough seems too wet, add some additional crumbs.

By hand, mold the preparation into elongated patties slightly larger than a walnut shell but less bulky than an egg, and set them on a baking sheet topped with wax paper. Seal and chill for at least 60 minutes.

In a wide pan over medium heat, preheat olive oil to a depth of about half an inch. Fry the croquettes a few at a time for a couple of minutes each side, flipping so they are crispy everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these patties are not only delicious but also a wonderfully wholesome snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a pot and submerge with ample cold water. Boil over a medium flame for about 20 minutes or until nearly done, pouring additional water to ensure the lentils covered if required.

Stir in the burghul and proceed cooking until tender. Remove the water from the mixture thoroughly and put aside in a bowl.

Heat half of the