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Leek Croquettes

Bite-sized fried patties, commonly known as keftedes, represent a treasured delicacy in Jewish cooking. These leek fritters present a delicious fusion of hearty minced beef with the gentle, mildly sweet flavour of leeks, rendering them truly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks properly and cut away the base and the bulk of the dark green parts. Cut into halves along the length then into 1.5-centimeter pieces. Place in a deep frying pan and fill with water, then simmer over a medium heat for about 20 mins or until softened.

Drain the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, parsley and paprika and flavor generously with pepper and salt. Mix completely using your palms then shape a couple of tablespoonfuls into a croquette, flattening a bit. Place on a tray and continue for the balance of the ingredients.

Heat oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, cook the croquettes in batches until crispy on each side. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Remove the finished fritters to a tray lined with kitchen paper and let to rest.

Present with lemon slices.

Spinach Patties

These delightful cheesy spinach croquettes are a real pleasure. The crunchy crust reveals a creamy center. The spinach imparts a bright, moderately earthy note, while the cheese offers a deep, umami richness. Feel free to swap the cheesy element with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, rinse it carefully, discarding any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a small amount hot water over a medium heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any extra water and put aside.

If using defrosted spinach, thoroughly squeeze out extra water.

Heat the oil in a skillet over a medium flame and fry the chopped onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Put the cooked spinach, fried onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Combine well until combined. If the mixture looks too loose, incorporate some additional crumbs.

Using your hands, shape the preparation into elongated patties a bit bigger than a walnut but less bulky than an egg, and place them on a plate covered with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, heat oil to a depth of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes each side, rotating so they are golden completely, then transfer on paper towel.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome bite or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to serve

Put the lentils in a pot and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until partially softened, adding additional water to maintain the legumes immersed if necessary.

Mix in the cracked wheat and continue cooking until softened. Drain the mixture completely and set aside in a bowl.

Warm half of the