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Leek Patties

Petite crispy croquettes, commonly referred to as keftedes, are a cherished signature dish in Jewish cooking. These particular leek croquettes deliver a delicious combination of rich beef with the subtle, mildly sweet taste of fresh leeks, making them truly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and trim off the base and the bulk of the green stalk. Cut in half longways then into 1.5cm rounds. Transfer in a large skillet and fill with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Combine well using your fingers then mold a several tablespoonfuls into a patty, pressing a slightly. Place on a tray and repeat for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, brown the fritters in batches until crispy on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the cooking oil.) Remove the cooked fritters to a dish topped with kitchen paper and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine treat. The crunchy outside opens up to a soft filling. The fresh spinach imparts a fresh, slightly earthy taste, while the dairy offers a deep, flavorful smoothness. You can substitute the dairy cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it well, removing any tough stems, and roughly chop it into large chunks. Place in a deep pan with a bit of hot water over a moderate heat. Once softened, drain in a colander for about a quarter hour, then squeeze out any extra water and set aside.

When working with defrosted spinach, thoroughly press out extra water.

Heat the oil in a pan over a moderate heat and cook the chopped onion and garlic until tender, about four minutes. Take off the flame.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Stir thoroughly until blended. If the dough appears too loose, incorporate some more breading.

Using your hands, form the mixture into elongated patties slightly larger than a nut but smaller than an large egg, and place them on a plate lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat oil to a level of about half an inch. Cook the patties a handful for two to three minutes per side, turning so they are golden everywhere, then place on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a saucepan and fill with ample cold water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring more water to keep the lentils immersed if required.

Add the bulgur wheat and continue cooking until softened. Drain the mixture thoroughly and put aside in a mixing bowl.

Preheat 50% of the