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Leek Patties

Small crispy croquettes, commonly referred to as keftedes, are a beloved signature dish in Jewish culinary traditions. These particular leek patties offer a flavorful fusion of rich minced beef with the gentle, sweetly mild flavour of leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the leeks carefully and cut away the root ends and the bulk of the dark green parts. Slice into halves lengthways then into half-inch slices. Place in a deep pan and cover with cold water, then heat over a medium flame for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, parsley and paprika and season well with pepper and salt. Combine thoroughly using your fingers then form a couple of spoonfuls into a croquette, shaping a slightly. Place on a plate and proceed for the remaining of the ingredients.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, fry the patties in small batches until crispy on all sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Remove the ready patties to a dish covered with kitchen paper and allow to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese patties are a true delight. The crispy crust gives way to a smooth center. The spinach imparts a vibrant, slightly natural flavor, while the grated cheese gives a deep, umami smoothness. It's possible to replace the cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to accompany

If using raw spinach, rinse it well, getting rid of any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a small amount water over a moderate heat. Once softened, remove in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, completely remove unwanted moisture.

Preheat the olive oil in a pan over a medium flame and cook the chopped onion and minced garlic until softened, about a few minutes. Take off the heat.

Combine the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and season with pepper and salt. Mix completely until incorporated. If the preparation appears too loose, incorporate some more crumbs.

With your fingers, shape the dough into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and put them on a tray topped with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, heat oil to a depth of about 1cm. Brown the patties a handful for 2–3 minutes each side, flipping so they are crispy everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

With their golden crust and tender interior, these croquettes are not only flavorful but also a extremely nutritious snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the lentils in a saucepan and cover with enough cold water. Cook over a medium flame for about 20 mins or until nearly done, pouring more water to maintain the lentils immersed if required.

Mix in the burghul and keep cooking until fully cooked. Strain the lentils and burghul completely and reserve in a container.

Warm 50% of the