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Leek Patties

Bite-sized crispy patties, typically referred to as keftedes, represent a cherished speciality in Jewish cuisine. These leek patties deliver a delicious fusion of savory ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Thoroughly wash the leeks well and remove the root ends and most of the green stalk. Slice into halves longways then into 1.5cm pieces. Place in a deep pan and submerge with cold water, then heat over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season generously with salt and pepper. Combine thoroughly using your hands then form a couple of tablespoonfuls into a patty, shaping a little. Put on a plate and continue for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a level of about ¾ inch over a moderate heat. When the olive oil is ready, fry the fritters in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Transfer the cooked croquettes to a tray topped with absorbent paper and let to drain.

Present with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a true pleasure. The crunchy crust reveals a soft interior. The leafy spinach imparts a bright, somewhat earthy note, while the grated cheese provides a deep, savory richness. Feel free to swap the cheesy element with boiled, mashed spuds if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon wedges, to serve

When using raw spinach, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount water over a medium heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly remove excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Put the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with salt and pepper. Combine well until incorporated. If the mixture looks too wet, add some more breading.

Using your hands, shape the preparation into elongated patties a bit bigger than a walnut shell but smaller than an egg, and put them on a tray covered with wax paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a amount of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, turning so they are crispy everywhere, then put on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a extremely nutritious bite or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to serve

Place the lentils in a saucepan and fill with ample water. Simmer over a moderate heat for about twenty minutes or until almost cooked, including additional water to keep the legumes submerged if required.

Mix in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a container.

Heat a portion of the