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Leek Croquettes

Small pan-fried croquettes, commonly referred to as keftedes, stand as a cherished delicacy in Jewish cuisine. These leek fritters deliver a tasty fusion of rich minced beef with the gentle, sweetly mild taste of tender leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the leeks well and cut away the root ends and the bulk of the green stalk. Cut in half along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season well with pepper and salt. Combine thoroughly using your palms then form a several scoops into a patty, shaping a little. Place on a plate and continue for the rest of the ingredients.

Preheat oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the croquettes in small batches until golden brown on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Take out the finished fritters to a plate topped with paper towel and allow to drain.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a true delight. The crispy outside reveals a creamy interior. The fresh spinach adds a bright, somewhat green taste, while the grated cheese gives a deep, savory creaminess. It's possible to replace the cheese with boiled, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

For leafy greens, rinse it carefully, removing any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a little liquid over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then press out any remaining moisture and put aside.

For defrosted spinach, thoroughly remove extra water.

Warm the cooking oil in a pan over a medium flame and cook the onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with seasoning. Mix completely until combined. If the preparation looks too wet, mix in some additional crumbs.

By hand, mold the preparation into oval shapes somewhat larger than a nut but smaller than an chicken egg, and set them on a plate topped with wax paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a depth of about half an inch. Brown the croquettes a handful for a couple of minutes on both sides, turning so they are golden everywhere, then place on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these fritters are not only delicious but also a extremely wholesome snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and cover with enough fresh water. Cook over a medium heat for about 20 mins or until almost cooked, adding extra liquid to ensure the legumes submerged if required.

Mix in the bulgur wheat and proceed cooking until softened. Strain the mixture thoroughly and put aside in a mixing bowl.

Warm a portion of the