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Leek Patties

Petite crispy patties, typically referred to as keftedes, stand as a beloved delicacy in Jewish culinary traditions. These particular leek patties present a tasty blend of savory minced beef with the delicate, sweetly mild flavour of leeks, making them absolutely addictive.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Clean the green leeks properly and cut away the roots and the majority of the dark green parts. Slice in half lengthways then into 1.5cm slices. Put in a deep pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until softened.

Drain the softened leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and paprika and flavor liberally with salt and pepper. Stir thoroughly using your palms then mold a couple of tablespoonfuls into a croquette, shaping a little. Place on a tray and repeat for the remaining of the preparation.

Heat oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is ready, fry the croquettes in small groups until golden brown on all sides. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Remove the finished croquettes to a plate covered with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a true pleasure. The golden exterior opens up to a creamy filling. The spinach adds a fresh, slightly earthy flavor, while the grated cheese offers a rich, umami richness. Feel free to swap the cheesy element with steamed, crushed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

When using leafy greens, rinse it carefully, discarding any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a bit of hot water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then remove any excess liquid and reserve.

For defrosted spinach, carefully squeeze out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Place the cooked spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until combined. If the mixture looks too soft, add some more crumbs.

With your fingers, shape the preparation into oval shapes slightly larger than a walnut but smaller than an egg, and put them on a tray topped with wax paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium flame, preheat olive oil to a level of about 1 centimeter. Cook the patties a handful for two to three minutes per side, rotating so they are golden everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a saucepan and submerge with ample water. Boil over a medium heat for about 20 minutes or until partially softened, adding additional water to maintain the legumes submerged if needed.

Stir in the burghul and proceed cooking until fully cooked. Drain the ingredients thoroughly and set aside in a container.

Warm a portion of the