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Leek Croquettes

Small crispy fritters, typically known as keftedes, stand as a treasured signature dish in Jewish culinary traditions. These wonderful leek patties deliver a delicious blend of hearty beef with the delicate, slightly sweet essence of tender leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Wash the green leeks well and cut away the roots and the majority of the green tops. Chop into halves lengthways then into 1.5cm slices. Transfer in a deep pan and cover with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and flavor liberally with pepper and salt. Stir completely using your palms then shape a several spoonfuls into a patty, shaping a little. Set on a plate and proceed for the balance of the mixture.

Warm oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is ready, brown the patties in small batches until golden on both sides. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Remove the finished croquettes to a tray lined with paper towel and allow to cool.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a true pleasure. The golden exterior opens up to a smooth center. The leafy spinach imparts a bright, somewhat earthy note, while the grated cheese offers a rich, umami smoothness. It's possible to replace the dairy cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for frying (or use vegetable oil)
• Lemon slices, to accompany

When using leafy greens, rinse it carefully, discarding any hard stems, and cut into it into large chunks. Place in a big pot with a little liquid over a medium flame. Once softened, strain in a colander for about a quarter hour, then press out any excess liquid and put aside.

For thawed frozen spinach, completely press out unwanted moisture.

Heat the cooking oil in a skillet over a medium heat and cook the chopped onion and minced garlic until softened, about four minutes. Turn off the stove.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Combine completely until incorporated. If the dough appears too soft, add some more crumbs.

By hand, form the dough into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and place them on a plate topped with parchment paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, warm olive oil to a level of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, turning so they are golden brown all over, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a extremely nutritious bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pot and submerge with enough water. Cook over a medium heat for about twenty minutes or until almost cooked, including additional water to maintain the legumes covered if necessary.

Add the cracked wheat and proceed cooking until softened. Remove the water from the mixture completely and reserve in a mixing bowl.

Heat half of the