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Leek Croquettes

Petite fried patties, typically called keftedes, are a cherished speciality in Jewish cuisine. These wonderful leek croquettes present a tasty blend of hearty ground beef with the subtle, sweetly mild essence of tender leeks, making them absolutely irresistible.

Yields 12

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

Wash the fresh leeks carefully and cut away the base and the bulk of the dark green parts. Slice into halves along the length then into 1.5cm pieces. Put in a large skillet and submerge with cold water, then heat over a medium heat for about 20 mins or until softened.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor liberally with seasoning. Combine thoroughly using your fingers then mold a couple of scoops into a patty, flattening a little. Set on a plate and repeat for the remaining of the mixture.

Warm cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the croquettes in small batches until crispy on all sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Remove the finished patties to a plate lined with paper towel and let to rest.

Offer with lemon slices.

Spinach Patties

These cheesy spinach fritters are a true treat. The golden exterior opens up to a creamy interior. The fresh spinach adds a vibrant, slightly natural taste, while the dairy offers a savory, umami creaminess. Feel free to swap the cheesy element with steamed, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, rinse it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Place in a large saucepan with a little hot water over a medium heat. Once wilted, remove in a strainer for about 15 mins, then remove any extra water and put aside.

For defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, red spice, dry crumbs and eggs in a container and season with pepper and salt. Stir completely until incorporated. If the mixture seems too soft, incorporate some more breadcrumbs.

With your fingers, mold the preparation into oval shapes a bit bigger than a nut but smaller than an chicken egg, and set them on a baking sheet covered with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, heat oil to a level of about 1cm. Brown the croquettes a few at a time for two to three minutes each side, turning so they are golden brown all over, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully healthy bite or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Place the lentils in a pot and fill with plenty of fresh water. Cook over a moderate heat for about 20 mins or until nearly done, adding extra liquid to ensure the lentils covered if required.

Stir in the burghul and keep cooking until softened. Drain the ingredients thoroughly and reserve in a bowl.

Heat 50% of the