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Leek Patties

Bite-sized fried patties, often called keftedes, represent a cherished delicacy in Jewish cooking. These wonderful leek fritters deliver a delicious combination of hearty ground beef with the subtle, slightly sweet flavour of tender leeks, and they are absolutely irresistible.

Yields 12

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

Wash the fresh leeks carefully and remove the roots and most of the green stalk. Chop in half along the length then into 1.5-centimeter rounds. Place in a deep frying pan and cover with water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and spice and flavor generously with salt and pepper. Mix thoroughly using your palms then mold a several tablespoonfuls into a croquette, shaping a slightly. Place on a plate and proceed for the balance of the ingredients.

Heat cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, cook the fritters in small batches until golden brown on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Remove the cooked croquettes to a plate topped with paper towel and let to cool.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach fritters are a real delight. The crunchy outside opens up to a soft interior. The leafy spinach imparts a bright, somewhat earthy note, while the dairy gives a rich, flavorful smoothness. You can substitute the cheese with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, wash it well, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a large saucepan with a little hot water over a medium flame. Once wilted, strain in a sieve for about 15 minutes, then press out any excess liquid and put aside.

When working with thawed frozen spinach, completely press out extra water.

Heat the olive oil in a skillet over a medium flame and saute the onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Place the wilted spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a container and flavor with seasoning. Stir completely until combined. If the dough looks too wet, incorporate some more breadcrumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and place them on a plate topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat oil to a level of about 1 centimeter. Cook the croquettes a small batch for two to three minutes each side, rotating so they are crispy completely, then place on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these fritters are not only flavorful but also a extremely healthy snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and fill with ample cold water. Cook over a medium flame for about twenty minutes or until partially softened, including more water to ensure the pulses immersed if necessary.

Stir in the bulgur wheat and proceed cooking until tender. Remove the water from the ingredients completely and set aside in a mixing bowl.

Warm 50% of the