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Leek Croquettes

Small crispy patties, often known as keftedes, stand as a beloved delicacy in Jewish cooking. These wonderful leek croquettes present a tasty combination of hearty beef with the subtle, slightly sweet flavour of fresh leeks, making them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Clean the leeks well and remove the base and the majority of the green tops. Cut into halves lengthways then into 1.5-centimeter slices. Place in a large skillet and fill with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and season liberally with seasoning. Stir thoroughly using your palms then shape a couple of spoonfuls into a croquette, flattening a bit. Set on a platter and repeat for the remaining of the preparation.

Warm cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, cook the patties in batches until golden on each side. (Don't overcrowd the skillet as this reduces the heat of the oil.) Take out the cooked fritters to a tray covered with kitchen paper and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true treat. The crunchy exterior opens up to a smooth filling. The spinach imparts a bright, moderately green note, while the cheese provides a savory, flavorful creaminess. It's possible to replace the cheesy element with boiled, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

When using fresh spinach, wash it well, getting rid of any stalks, and coarsely chop it into large chunks. Transfer in a deep pan with a little hot water over a medium heat. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly squeeze out extra water.

Warm the oil in a pan over a medium heat and saute the chopped onion and garlic until tender, about four minutes. Turn off the stove.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and beaten eggs in a container and spice with salt and pepper. Combine thoroughly until incorporated. If the mixture looks too wet, add some extra crumbs.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut but smaller than an egg, and place them on a plate lined with parchment paper. Cover and cool for at least one hour.

In a big skillet over medium heat, warm oil to a level of about half an inch. Fry the fritters a small batch for a couple of minutes each side, turning so they are golden everywhere, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a wonderfully nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and fill with enough fresh water. Boil over a medium heat for about 20 mins or until almost cooked, adding more water to ensure the legumes immersed if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Strain the lentils and burghul completely and put aside in a bowl.

Warm half of the