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Leek Patties

Petite crispy croquettes, often referred to as keftedes, are a treasured signature dish in Jewish cuisine. These leek croquettes deliver a flavorful fusion of rich ground beef with the gentle, mildly sweet flavour of leeks, making them utterly crave-worthy.

Makes 12

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

Clean the fresh leeks well and cut away the roots and the bulk of the dark green parts. Chop in half along the length then into 1.5cm rounds. Place in a deep frying pan and submerge with water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and spice well with salt and pepper. Mix completely using your hands then mold a few spoonfuls into a ball, shaping a little. Put on a plate and continue for the rest of the mixture.

Heat oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is ready, cook the croquettes in batches until crispy on each side. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Transfer the finished patties to a plate covered with absorbent paper and let to cool.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a true pleasure. The crunchy outside opens up to a smooth center. The spinach brings a vibrant, somewhat green note, while the cheese offers a deep, umami smoothness. You can substitute the cheesy element with steamed, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

When using raw spinach, clean it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Place in a deep pan with a little hot water over a medium heat. Once wilted, strain in a colander for about a quarter hour, then press out any extra water and put aside.

For thawed frozen spinach, carefully remove excess liquid.

Warm the olive oil in a skillet over a medium flame and saute the chopped onion and garlic until tender, about 4 minutes. Take off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Mix thoroughly until combined. If the mixture appears too soft, add some additional breading.

Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and put them on a baking sheet topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a depth of about 1 centimeter. Fry the croquettes a handful for two to three minutes per side, flipping so they are crispy all over, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully healthy snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and cover with enough cold water. Boil over a medium heat for about 20 minutes or until almost cooked, adding extra liquid to maintain the lentils covered if necessary.

Stir in the cracked wheat and keep cooking until tender. Strain the mixture thoroughly and put aside in a mixing bowl.

Heat 50% of the