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Leek Patties

Bite-sized crispy fritters, often called keftedes, represent a cherished speciality in Jewish culinary traditions. These leek patties offer a tasty blend of hearty ground beef with the subtle, mildly sweet taste of tender leeks, and they are truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the leeks carefully and remove the base and most of the green stalk. Cut lengthwise lengthways then into 1.5cm pieces. Put in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and spice and spice generously with salt and pepper. Stir thoroughly using your palms then mold a few scoops into a ball, shaping a little. Place on a plate and repeat for the remaining of the ingredients.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, cook the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Remove the cooked patties to a dish lined with kitchen paper and permit to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese fritters are a real pleasure. The crunchy crust gives way to a creamy center. The leafy spinach adds a bright, slightly natural taste, while the grated cheese offers a savory, flavorful smoothness. It's possible to replace the cheese with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Transfer in a deep pan with a small amount water over a medium heat. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

For thawed frozen spinach, thoroughly press out excess liquid.

Preheat the oil in a pan over a moderate heat and fry the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until blended. If the dough looks too wet, incorporate some additional breading.

With your fingers, mold the preparation into oval croquettes a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a tray lined with baking paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, preheat oil to a depth of about 1cm. Brown the fritters a few at a time for two to three minutes on both sides, turning so they are golden all over, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

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

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and fill with ample cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to ensure the legumes submerged if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul well and set aside in a bowl.

Warm half of the