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Leek Croquettes

Small fried patties, typically referred to as keftedes, stand as a cherished speciality in Jewish culinary traditions. These particular leek croquettes offer a tasty blend of hearty ground beef with the gentle, slightly sweet taste of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and trim off the root ends and the bulk of the green tops. Chop in half lengthways then into 1.5-centimeter rounds. Transfer in a large skillet and submerge with cold water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and spice and spice well with salt and pepper. Mix well using your fingers then mold a few spoonfuls into a croquette, flattening a slightly. Put on a platter and proceed for the remaining of the preparation.

Warm oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is hot, brown the croquettes in batches until golden on each side. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Transfer the cooked fritters to a dish lined with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese croquettes are a true delight. The crispy outside reveals a soft center. The leafy spinach adds a vibrant, moderately green flavor, while the cheese provides a deep, savory creaminess. Feel free to swap the cheese with cooked, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

If using raw spinach, wash it well, discarding any stalks, and roughly chop it into large chunks. Transfer in a deep pan with a bit of water over a moderate heat. Once cooked, strain in a colander for about a quarter hour, then press out any extra water and put aside.

If using defrosted spinach, carefully press out extra water.

Preheat the oil in a skillet over a medium flame and saute the diced onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, breading and eggs in a large bowl and season with seasoning. Combine thoroughly until incorporated. If the mixture appears too loose, add some more breadcrumbs.

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

In a wide pan over moderate heat, heat olive oil to a level of about 1 centimeter. Fry the patties a few at a time for 2–3 minutes per side, turning so they are golden completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and tender interior, these fritters are not only delicious but also a highly nutritious snack or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pot and cover with plenty of fresh water. Cook over a medium heat for about 20 mins or until nearly done, adding more water to keep the legumes covered if required.

Add the cracked wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and put aside in a container.

Heat half of the