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Leek Patties

Small pan-fried fritters, commonly called keftedes, stand as a beloved speciality in Jewish culinary traditions. These particular leek croquettes offer a tasty blend of hearty minced beef with the delicate, mildly sweet flavour of leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the leeks carefully and remove the root ends and the majority of the dark green parts. Chop lengthwise lengthways then into half-inch slices. Place in a deep frying pan and cover with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and spice and flavor well with pepper and salt. Stir thoroughly using your palms then form a several spoonfuls into a patty, pressing a slightly. Place on a plate and repeat for the balance of the preparation.

Heat oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is ready, brown the croquettes in batches until golden on all sides. (Do not fill the pan as this lowers the heat of the cooking oil.) Take out the ready patties to a dish lined with paper towel and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese croquettes are a true delight. The golden crust gives way to a soft filling. The spinach imparts a bright, moderately green flavor, while the grated cheese offers a rich, savory richness. It's possible to replace the dairy cheese with boiled, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for frying (or use vegetable oil)
• Fresh lemon, to serve

For leafy greens, wash it thoroughly, discarding any hard stems, and cut into it into big pieces. Place in a big pot with a bit of water over a medium heat. Once wilted, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

If using previously frozen spinach, carefully squeeze out extra water.

Warm the oil in a pan over a medium flame and fry the diced onion and garlic until translucent, about a few minutes. Take off the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Combine completely until incorporated. If the dough seems too wet, incorporate some more crumbs.

By hand, shape the preparation into oval shapes somewhat larger than a walnut shell but more compact than an egg, and set them on a tray topped with parchment paper. Seal and chill for at least one hour.

In a wide pan over medium heat, warm oil to a amount of about half an inch. Cook the fritters a handful for two to three minutes per side, rotating so they are golden all over, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only flavorful but also a highly nutritious snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a saucepan and cover with ample fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to keep the legumes immersed if necessary.

Mix in the burghul and continue cooking until fully cooked. Strain the lentils and burghul completely and set aside in a mixing bowl.

Preheat half of the