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Leek Croquettes

Small fried patties, typically known as keftedes, stand as a cherished delicacy in Jewish cooking. These wonderful leek fritters present a flavorful blend of rich ground beef with the gentle, sweetly mild essence of leeks, making them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the green leeks well and remove the roots and the bulk of the green stalk. Cut into halves longways then into half-inch slices. Transfer in a deep frying pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and season liberally with pepper and salt. Combine completely using your fingers then shape a several spoonfuls into a patty, pressing a little. Place on a plate and continue for the balance of the mixture.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the fritters in batches until golden on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Take out the finished fritters to a tray topped with absorbent paper and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach patties are a genuine pleasure. The crunchy crust gives way to a soft filling. The fresh spinach adds a bright, moderately earthy taste, while the dairy gives a rich, flavorful creaminess. It's possible to replace the dairy cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

For fresh spinach, rinse it well, removing any stalks, and cut into it into big pieces. Put in a big pot with a small amount liquid over a moderate heat. Once wilted, remove in a strainer for about a quarter hour, then press out any excess liquid and set aside.

For defrosted spinach, carefully press out unwanted moisture.

Preheat the olive oil in a pan over a medium heat and cook the chopped onion and garlic until softened, about four minutes. Take off the flame.

Put the wilted spinach, fried onion and garlic, kefalotyri, ricotta, spice, sweet paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine thoroughly until incorporated. If the dough appears too wet, add some additional crumbs.

With your fingers, form the dough into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and put them on a plate topped with parchment paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat oil to a amount of about 1 centimeter. Fry the croquettes a handful for two to three minutes per side, turning so they are golden everywhere, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

With their crunchy outside and moist center, these patties are not only flavorful but also a highly healthy bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pot and fill with ample fresh water. Boil over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to ensure the lentils covered if needed.

Add the bulgur wheat and keep cooking until fully cooked. Drain the mixture well and set aside in a bowl.

Preheat 50% of the