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Leek Croquettes

Petite fried patties, often referred to as keftedes, represent a cherished signature dish in Jewish cuisine. These wonderful leek croquettes offer a tasty combination of savory beef with the delicate, mildly sweet flavour of fresh leeks, and they are utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the green leeks carefully and cut away the base and the bulk of the green stalk. Cut into halves longways then into 1.5-centimeter rounds. Place in a deep pan and fill with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor well with pepper and salt. Combine completely using your hands then shape a several spoonfuls into a croquette, pressing a bit. Set on a tray and proceed for the rest of the preparation.

Heat oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is sizzling, cook the patties in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Take out the finished fritters to a plate topped with paper towel and let to cool.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a true delight. The crispy exterior opens up to a smooth interior. The leafy spinach brings a vibrant, slightly natural taste, while the grated cheese gives a deep, umami creaminess. It's possible to replace the cheesy element with cooked, pureed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon wedges, to serve

For leafy greens, clean it well, removing any stalks, and roughly chop it into large chunks. Put in a big pot with a little liquid over a medium heat. Once wilted, strain in a colander for about 15 mins, then press out any remaining moisture and reserve.

If using thawed frozen spinach, completely squeeze out excess liquid.

Warm the cooking oil in a frying pan over a medium heat and saute the diced onion and minced garlic until tender, about a few minutes. Take off the stove.

Put the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine thoroughly until blended. If the mixture seems too soft, add some more breading.

With your fingers, mold the dough into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and put them on a baking sheet lined with wax paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, warm oil to a depth of about 1 centimeter. Cook the croquettes a small batch for two to three minutes on both sides, turning so they are crispy all over, then put on kitchen roll.

Present with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a extremely wholesome bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a pan and submerge with enough fresh water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring more water to ensure the lentils immersed if needed.

Stir in the burghul and proceed cooking until softened. Remove the water from the ingredients completely and put aside in a bowl.

Heat a portion of the