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Leek Croquettes

Bite-sized pan-fried patties, often known as keftedes, represent a beloved delicacy in Jewish culinary traditions. These wonderful leek patties deliver a tasty combination of hearty ground beef with the gentle, mildly sweet flavour of fresh leeks, rendering them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Wash the green leeks carefully and cut away the base and the bulk of the green tops. Chop into halves lengthways then into half-inch slices. Transfer in a deep pan and fill with fresh water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Mix well using your palms then form a couple of spoonfuls into a ball, shaping a slightly. Set on a plate and proceed for the remaining of the preparation.

Warm olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is hot, brown the patties in small batches until golden brown on both sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Transfer the ready fritters to a tray topped with kitchen paper and let to rest.

Offer with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a real treat. The golden crust gives way to a creamy interior. The fresh spinach brings a fresh, somewhat earthy note, while the dairy offers a savory, flavorful creaminess. You can substitute the cheese with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if required
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

When using raw spinach, rinse it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Put in a big pot with a small amount water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Warm the oil in a pan over a moderate heat and saute the onion and garlic until softened, about 4 minutes. Take off the flame.

Put the prepared spinach, fried onion and softened garlic, kefalotyri, ricotta, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with pepper and salt. Combine well until incorporated. If the preparation appears too soft, add some more breading.

With your fingers, mold the dough into elongated patties somewhat larger than a nut but less bulky than an egg, and put them on a plate lined with baking paper. Seal and chill for at least one hour.

In a wide pan over medium heat, heat cooking oil to a level of about half an inch. Fry the patties a few at a time for two to three minutes on both sides, flipping so they are crispy everywhere, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these patties are not only tasty but also a highly healthy appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to garnish

Add the lentils in a pot and fill with enough cold water. Cook over a medium heat for about 20 mins or until almost cooked, adding more water to maintain the lentils submerged if necessary.

Mix in the burghul and keep cooking until tender. Drain the lentils and burghul thoroughly and set aside in a container.

Heat half of the