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Leek Patties

Small fried patties, typically called keftedes, stand as a cherished delicacy in Jewish cuisine. These leek fritters present a delicious combination of savory ground beef with the delicate, sweetly mild essence of leeks, making them truly irresistible.

Makes 12

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

Wash the leeks properly and cut away the base and the majority of the green tops. Cut in half longways then into 1.5cm slices. Put in a deep pan and cover with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and place in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor well with seasoning. Combine well using your fingers then shape a several scoops into a croquette, pressing a bit. Place on a platter and continue for the rest of the preparation.

Warm cooking oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is ready, fry the patties in small batches until golden on both sides. (Do not fill the pan as this lowers the heat of the oil.) Transfer the finished patties to a dish covered with paper towel and allow to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true pleasure. The crispy exterior opens up to a creamy filling. The spinach adds a bright, moderately earthy flavor, while the cheese provides a rich, flavorful richness. It's possible to replace the cheesy element with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, clean it carefully, getting rid of any hard stems, and cut into it into big pieces. Put in a big pot with a small amount water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

For defrosted spinach, completely squeeze out extra water.

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

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Stir well until blended. If the preparation looks too wet, mix in some extra crumbs.

By hand, mold the preparation into oval shapes slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a tray covered with wax paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a depth of about 1 centimeter. Cook the patties a handful for 2–3 minutes each side, rotating so they are golden brown all over, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a golden crust and moist center, these croquettes are not only delicious but also a highly nutritious bite or main course.

Yields 12

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

Place the brown lentils in a pan and submerge with ample fresh water. Simmer over a moderate heat for about 20 mins or until nearly done, including more water to keep the legumes covered if necessary.

Add the bulgur wheat and keep cooking until softened. Drain the ingredients thoroughly and set aside in a container.

Warm a portion of the