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Leek Croquettes

Small crispy patties, commonly known as keftedes, stand as a cherished delicacy in Jewish cuisine. These particular leek patties offer a flavorful fusion of hearty ground beef with the subtle, sweetly mild taste of fresh leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks well and trim off the base and the majority of the dark green parts. Chop lengthwise longways then into 1.5cm pieces. Put in a deep frying pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the softened leeks and put in a large mixing bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor generously with seasoning. Combine thoroughly using your palms then form a couple of spoonfuls into a patty, pressing a little. Place on a platter and repeat for the remaining of the mixture.

Preheat olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is ready, fry the croquettes in small groups until golden brown on both sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Remove the cooked patties to a plate covered with paper towel and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a real delight. The golden outside reveals a soft filling. The fresh spinach adds a bright, slightly earthy flavor, while the grated cheese provides a savory, umami creaminess. It's possible to replace the cheesy element with steamed, pureed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

When using raw spinach, rinse it carefully, discarding any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, completely press out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium flame and fry the diced onion and garlic until softened, about four minutes. Turn off the flame.

Place the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and spice with seasoning. Combine completely until combined. If the dough appears too loose, incorporate some additional breading.

By hand, mold the dough into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a plate topped with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, heat cooking oil to a depth of about 1 centimeter. Fry the croquettes a small batch for two to three minutes per side, rotating so they are golden everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully nutritious bite or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Place the brown lentils in a pot and fill with enough water. Cook over a medium heat for about 20 minutes or until nearly done, including more water to maintain the lentils immersed if necessary.

Mix in the burghul and keep cooking until softened. Drain the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the