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Leek Patties

Bite-sized fried fritters, commonly referred to as keftedes, represent a beloved signature dish in Jewish cooking. These particular leek patties offer a tasty blend of hearty beef with the delicate, mildly sweet taste of fresh leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the base and most of the dark green parts. Chop into halves along the length then into 1.5-centimeter rounds. Put in a deep frying pan and cover with water, then simmer over a medium flame for about twenty minutes or until softened.

Strain the leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice well with seasoning. Mix completely using your hands then shape a few tablespoonfuls into a croquette, flattening a slightly. Place on a plate and proceed for the remaining of the ingredients.

Warm olive oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, brown the patties in small batches until golden on each side. (Don't overcrowd the pan as this reduces the temperature of the oil.) Transfer the ready fritters to a dish topped with paper towel and allow to rest.

Offer with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a genuine pleasure. The crispy outside opens up to a smooth filling. The leafy spinach imparts a vibrant, slightly natural flavor, while the grated cheese provides a savory, flavorful richness. Feel free to swap the cheese with boiled, pureed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

When using leafy greens, rinse it thoroughly, removing any tough stems, and cut into it into big pieces. Put in a large saucepan with a bit of liquid over a medium heat. Once wilted, remove in a strainer for about 15 mins, then press out any remaining moisture and set aside.

For previously frozen spinach, completely press out unwanted moisture.

Heat the cooking oil in a frying pan over a medium flame and saute the onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Put the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, sweet paprika, dry crumbs and beaten eggs in a large bowl and season with seasoning. Mix thoroughly until incorporated. If the preparation seems too soft, add some additional crumbs.

Using your hands, mold the preparation into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and set them on a tray topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a amount of about 1cm. Cook the fritters a handful for two to three minutes per side, flipping so they are golden everywhere, then place on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only delicious but also a extremely nutritious bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and submerge with ample fresh water. Simmer over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to ensure the legumes covered if necessary.

Add the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul well and put aside in a container.

Preheat a portion of the