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Leek Croquettes

Bite-sized pan-fried fritters, commonly known as keftedes, are a treasured speciality in Jewish cooking. These particular leek patties present a tasty blend of rich minced beef with the gentle, sweetly mild flavour of leeks, making them utterly crave-worthy.

Makes 12

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

Thoroughly wash the green leeks properly and remove the base and the majority of the dark green parts. Slice into halves lengthways then into 1.5cm rounds. Transfer in a large skillet and submerge with water, then cook over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice well with seasoning. Combine thoroughly using your fingers then mold a few tablespoonfuls into a patty, shaping a slightly. Put on a plate and proceed for the remaining of the ingredients.

Warm olive oil in a skillet to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, brown the croquettes in small batches until golden brown on each side. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Take out the cooked patties to a plate covered with kitchen paper and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach patties are a genuine pleasure. The crispy outside opens up to a smooth filling. The spinach adds a fresh, slightly natural flavor, while the dairy offers a savory, flavorful smoothness. Feel free to swap the dairy cheese with steamed, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to accompany

When using raw spinach, clean it well, discarding any stalks, and cut into it into big pieces. Transfer in a large saucepan with a small amount water over a moderate heat. Once wilted, strain in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Heat the oil in a frying pan over a medium flame and saute the onion and garlic until tender, about 4 minutes. Turn off the stove.

Put the wilted spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a container and flavor with salt and pepper. Mix thoroughly until incorporated. If the preparation seems too loose, mix in some extra crumbs.

Using your hands, mold the preparation into oval shapes slightly larger than a walnut but smaller than an large egg, and place them on a baking sheet lined with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden brown all over, then place on paper towel.

Present with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully healthy snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a pot and submerge with ample cold water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to keep the lentils submerged if required.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the ingredients thoroughly and put aside in a bowl.

Preheat 50% of the