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Leek Patties

Bite-sized pan-fried fritters, typically known as keftedes, stand as a treasured delicacy in Jewish cooking. These leek patties deliver a flavorful blend of hearty ground beef with the delicate, sweetly mild flavour of tender leeks, making them truly addictive.

Yields 12

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

Thoroughly wash the green leeks well and remove the root ends and the majority of the green stalk. Chop into halves longways then into 1.5-centimeter rounds. Transfer in a large skillet and cover with cold water, then heat over a medium heat for about 20 minutes or until tender.

Drain the leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, dill, parsley and paprika and spice generously with pepper and salt. Mix completely using your palms then form a couple of scoops into a croquette, pressing a bit. Put on a platter and proceed for the remaining of the mixture.

Preheat cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the fritters in small groups until golden brown on all sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the finished croquettes to a plate covered with paper towel and permit to cool.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a true treat. The crunchy exterior reveals a creamy center. The leafy spinach brings a vibrant, moderately natural note, while the dairy gives a rich, savory creaminess. Feel free to swap the cheese with boiled, pureed spuds if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a big pot with a bit of liquid over a medium heat. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, completely remove excess liquid.

Warm the oil in a skillet over a medium flame and saute the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the heat.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine completely until combined. If the preparation seems too wet, add some extra breading.

With your fingers, mold the dough into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a tray covered with parchment paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a level of about 1cm. Fry the croquettes a handful for 2–3 minutes each side, rotating so they are crispy all over, then place on kitchen roll.

Present with lemon slices.

Lentil Patties

Featuring a crunchy outside and soft inside, these croquettes are not only tasty but also a highly wholesome appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a saucepan and fill with plenty of fresh water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring additional water to maintain the legumes immersed if needed.

Stir in the cracked wheat and continue cooking until softened. Remove the water from the ingredients well and set aside in a container.

Preheat 50% of the