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Leek Patties

Small pan-fried patties, commonly called keftedes, represent a cherished delicacy in Jewish cuisine. These leek patties deliver a tasty fusion of savory beef with the gentle, sweetly mild flavour of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and remove the base and the bulk of the green tops. Slice lengthwise along the length then into 1.5-centimeter slices. Put in a large skillet and cover with water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and spice and flavor generously with pepper and salt. Combine well using your fingers then shape a few tablespoonfuls into a croquette, pressing a bit. Set on a tray and continue for the balance of the mixture.

Preheat olive oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is ready, brown the patties in small batches until golden on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the finished croquettes to a tray covered with kitchen paper and allow to rest.

Offer with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a true treat. The crunchy exterior reveals a smooth center. The leafy spinach brings a vibrant, slightly earthy note, while the grated cheese provides a savory, umami smoothness. It's possible to replace the cheesy element with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

For raw spinach, rinse it well, removing any tough stems, and roughly chop it into large chunks. Place in a deep pan with a bit of hot water over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

For defrosted spinach, completely remove excess liquid.

Heat the oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Turn off the heat.

Place the wilted spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine well until combined. If the dough looks too soft, incorporate some more crumbs.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and place them on a baking sheet covered with wax paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a depth of about half an inch. Brown the fritters a small batch for two to three minutes per side, flipping so they are golden brown everywhere, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a highly wholesome snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a pot and submerge with plenty of fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring more water to ensure the lentils submerged if required.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and set aside in a bowl.

Warm 50% of the