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Leek Patties

Bite-sized crispy croquettes, commonly known as keftedes, represent a beloved speciality in Jewish culinary traditions. These wonderful leek croquettes offer a flavorful blend of hearty beef with the gentle, slightly sweet flavour of leeks, and they are truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks well and cut away the roots and the bulk of the green stalk. Slice lengthwise lengthways then into half-inch pieces. Put in a deep pan and cover with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a big bowl with the beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season generously with salt and pepper. Stir completely using your palms then mold a several tablespoonfuls into a patty, pressing a little. Set on a platter and proceed for the remaining of the ingredients.

Preheat oil in a pan to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the patties in small groups until crispy on each side. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Take out the finished croquettes to a tray topped with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a real pleasure. The crispy outside reveals a soft interior. The spinach brings a bright, slightly earthy taste, while the dairy gives a rich, flavorful creaminess. You can substitute the cheese with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

When using raw spinach, clean it carefully, discarding any tough stems, and cut into it into big pieces. Place in a deep pan with a little hot water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

For defrosted spinach, carefully press out extra water.

Warm the oil in a skillet over a medium flame and saute the diced onion and minced garlic until translucent, about a few minutes. Take off the flame.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, paprika, breading and beaten eggs in a container and season with pepper and salt. Mix thoroughly until blended. If the dough appears too loose, mix in some more crumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a nut but smaller than an chicken egg, and place them on a baking sheet lined with baking paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, preheat oil to a level of about half an inch. Fry the fritters a small batch for two to three minutes each side, rotating so they are golden completely, then transfer on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely nutritious bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pan and cover with enough cold water. Boil over a medium heat for about 20 mins or until nearly done, including more water to keep the lentils immersed if necessary.

Mix in the burghul and keep cooking until softened. Remove the water from the ingredients completely and reserve in a container.

Warm a portion of the