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Leek Patties

Bite-sized pan-fried croquettes, often referred to as keftedes, represent a cherished speciality in Jewish cuisine. These leek patties deliver a tasty combination of hearty ground beef with the subtle, mildly sweet flavour of leeks, and they are absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Clean the leeks properly and cut away the roots and the bulk of the green stalk. Chop into halves lengthways then into half-inch pieces. Place in a large skillet and submerge with cold water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and paprika and flavor well with pepper and salt. Mix well using your hands then mold a couple of scoops into a croquette, pressing a bit. Place on a tray and continue for the balance of the ingredients.

Heat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is hot, cook the croquettes in small groups until crispy on each side. (Do not fill the pan as this lowers the heat of the oil.) Transfer the ready patties to a plate covered with paper towel and allow to rest.

Present with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a true treat. The crunchy outside gives way to a smooth interior. The leafy spinach adds a fresh, somewhat natural taste, while the grated cheese gives a deep, umami creaminess. Feel free to swap the dairy cheese with boiled, crushed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For leafy greens, rinse it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount hot water over a medium flame. Once softened, strain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

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

Preheat the cooking oil in a skillet over a medium heat and fry the onion and minced garlic until translucent, about four minutes. Turn off the stove.

Put the prepared spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and spice with seasoning. Mix well until incorporated. If the dough seems too soft, add some more breadcrumbs.

By hand, mold the mixture into oval croquettes somewhat larger than a walnut but smaller than an egg, and put them on a plate topped with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a amount of about half an inch. Fry the fritters a handful for a couple of minutes each side, rotating so they are crispy completely, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a extremely healthy appetizer or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a pan and submerge with enough fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, including more water to ensure the legumes immersed if required.

Stir in the burghul and continue cooking until tender. Remove the water from the lentils and burghul completely and put aside in a container.

Warm half of the