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Leek Croquettes

Bite-sized pan-fried patties, commonly called keftedes, stand as a beloved delicacy in Jewish cooking. These leek fritters present a delicious blend of rich ground beef with the subtle, mildly sweet essence of tender leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks well and trim off the roots and most of the green tops. Slice into halves longways then into half-inch pieces. Put in a deep pan and submerge with fresh water, then heat over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and put in a mixing bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and spice and spice liberally with seasoning. Combine thoroughly using your hands then form a several spoonfuls into a patty, shaping a little. Place on a plate and continue for the remaining of the preparation.

Preheat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is sizzling, fry the fritters in small batches until golden brown on all sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Transfer the cooked patties to a tray covered with absorbent paper and permit to cool.

Serve with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a true delight. The golden crust reveals a creamy center. The spinach imparts a vibrant, moderately earthy taste, while the grated cheese offers a rich, flavorful richness. It's possible to replace the dairy cheese with cooked, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or sunflower oil)
• Fresh lemon, to accompany

When using leafy greens, clean it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of liquid over a moderate heat. Once softened, remove in a strainer for about 15 mins, then squeeze out any extra water and put aside.

If using previously frozen spinach, completely press out extra water.

Preheat the cooking oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until translucent, about four minutes. Remove from the heat.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Mix well until incorporated. If the dough seems too soft, incorporate some more breadcrumbs.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut but smaller than an egg, and put them on a tray topped with baking paper. Cover and refrigerate for at least one hour.

In a big skillet over moderate heat, warm olive oil to a amount of about 1 centimeter. Brown the patties a small batch for two to three minutes each side, flipping so they are crispy everywhere, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a wonderfully nutritious snack or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to accompany

Place the brown lentils in a pan and cover with enough fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, pouring more water to ensure the lentils immersed if necessary.

Stir in the burghul and continue cooking until softened. Strain the mixture thoroughly and put aside in a mixing bowl.

Heat 50% of the