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Leek Patties

Petite crispy patties, typically known as keftedes, represent a treasured speciality in Jewish culinary traditions. These leek fritters offer a delicious fusion of savory ground beef with the gentle, slightly sweet taste of fresh leeks, rendering them truly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and cut away the base and the majority of the green tops. Slice in half along the length then into half-inch slices. Transfer in a deep pan and submerge with water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the leeks and transfer in a big bowl with the minced beef, eggs, crumbs, dill, parsley and sweet paprika and spice well with salt and pepper. Stir thoroughly using your hands then mold a couple of spoonfuls into a patty, flattening a little. Put on a tray and repeat for the remaining of the mixture.

Preheat olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, cook the fritters in small batches until golden on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Transfer the ready fritters to a dish topped with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a genuine pleasure. The crispy exterior opens up to a soft filling. The leafy spinach brings a vibrant, moderately green flavor, while the cheese gives a rich, umami smoothness. Feel free to swap the cheese with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

When using raw spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into sizable portions. Put in a big pot with a small amount liquid over a medium heat. Once softened, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve.

If using defrosted spinach, carefully squeeze out extra water.

Preheat the olive oil in a pan over a medium heat and saute the onion and garlic until tender, about 4 minutes. Take off the heat.

Place the prepared spinach, fried onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Combine completely until blended. If the mixture seems too soft, mix in some more breading.

Using your hands, form the dough into oval croquettes somewhat larger than a walnut but more compact than an large egg, and put them on a tray lined with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a depth of about half an inch. Cook the patties a handful for a couple of minutes per side, rotating so they are golden brown everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only flavorful but also a extremely wholesome bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pan and submerge with plenty of water. Simmer over a medium flame for about 20 mins or until nearly done, pouring more water to keep the pulses immersed if needed.

Add the bulgur wheat and continue cooking until tender. Strain the lentils and burghul well and set aside in a container.

Warm half of the