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Leek Patties

Small pan-fried patties, typically known as keftedes, stand as a beloved speciality in Jewish cuisine. These leek croquettes offer a flavorful combination of savory ground beef with the gentle, mildly sweet taste of fresh leeks, making them absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks carefully and trim off the root ends and most of the green stalk. Slice in half lengthways then into 1.5-centimeter rounds. Place in a large skillet and fill with cold water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season liberally with seasoning. Combine completely using your fingers then mold a couple of spoonfuls into a ball, shaping a little. Set on a tray and repeat for the balance of the preparation.

Warm olive oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is sizzling, cook the patties in small batches until golden on each side. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Remove the cooked croquettes to a plate lined with paper towel and allow to rest.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a real treat. The crispy crust reveals a soft filling. The spinach adds a vibrant, somewhat natural flavor, while the grated cheese offers a rich, umami smoothness. Feel free to swap the dairy cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, wash it thoroughly, discarding any stalks, and cut into it into big pieces. Transfer in a big pot with a little liquid over a medium heat. Once wilted, strain in a colander for about a quarter hour, then squeeze out any extra water and reserve.

When working with thawed frozen spinach, carefully remove excess liquid.

Heat the olive oil in a pan over a medium flame and fry the onion and garlic until tender, about a few minutes. Turn off the heat.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine well until combined. If the mixture looks too wet, mix in some more crumbs.

Using your hands, form the dough into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and put them on a tray lined with wax paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a amount of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes each side, flipping so they are golden brown all over, then place on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pot and submerge with enough water. Simmer over a medium heat for about 20 mins or until nearly done, pouring more water to maintain the lentils submerged if needed.

Mix in the burghul and proceed cooking until tender. Strain the lentils and burghul completely and reserve in a container.

Heat 50% of the