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Leek Patties

Bite-sized crispy croquettes, often called keftedes, stand as a beloved delicacy in Jewish culinary traditions. These wonderful leek croquettes deliver a flavorful blend of hearty beef with the delicate, sweetly mild flavour of tender leeks, and they are truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and remove the base and the majority of the green stalk. Chop into halves lengthways then into 1.5-centimeter pieces. Place in a deep pan and cover with water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and spice and flavor generously with seasoning. Stir well using your palms then mold a several scoops into a patty, pressing a bit. Put on a plate and continue for the remaining of the preparation.

Warm oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is sizzling, brown the patties in batches until golden brown on both sides. (Avoid overcrowding the pan as this lowers the heat of the cooking oil.) Take out the finished croquettes to a tray covered with absorbent paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a real treat. The crunchy outside opens up to a smooth center. The spinach adds a vibrant, slightly natural note, while the dairy provides a deep, flavorful richness. It's possible to replace the cheese with steamed, pureed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, rinse it thoroughly, removing any tough stems, and coarsely chop it into large chunks. Transfer in a deep pan with a bit of water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then remove any excess liquid and reserve.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium flame and saute the chopped onion and minced garlic until tender, about a few minutes. Turn off the flame.

Place the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until combined. If the preparation appears too soft, mix in some extra crumbs.

Using your hands, mold the preparation into oval croquettes slightly larger than a nut but less bulky than an egg, and put them on a tray covered with baking paper. Cover and cool for at least one hour.

In a wide pan over medium heat, preheat oil to a depth of about 1cm. Fry the croquettes a few at a time for 2–3 minutes per side, flipping so they are golden brown completely, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only tasty but also a highly wholesome appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a pot and submerge with plenty of water. Boil over a medium heat for about 20 minutes or until nearly done, including more water to keep the legumes submerged if required.

Mix in the cracked wheat and keep cooking until fully cooked. Strain the mixture well and reserve in a mixing bowl.

Heat half of the