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Leek Croquettes

Petite pan-fried croquettes, typically called keftedes, stand as a treasured delicacy in Jewish culinary traditions. These particular leek patties present a delicious combination of savory beef with the delicate, sweetly mild taste of leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks properly and trim off the base and most of the green stalk. Chop into halves longways then into 1.5cm rounds. Transfer in a deep pan and fill with cold water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and place in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and spice liberally with salt and pepper. Combine well using your palms then form a few scoops into a croquette, flattening a bit. Put on a plate and continue for the rest of the mixture.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the olive oil is hot, fry the croquettes in small batches until golden on each side. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Remove the cooked croquettes to a tray topped with paper towel and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese patties are a real treat. The golden outside opens up to a smooth interior. The spinach imparts a fresh, somewhat natural flavor, while the cheese gives a deep, umami richness. Feel free to swap the dairy cheese with cooked, pureed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

If using leafy greens, clean it thoroughly, removing any hard stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

For previously frozen spinach, completely press out extra water.

Warm the olive oil in a skillet over a medium flame and fry the chopped onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Put the wilted spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Stir thoroughly until blended. If the dough looks too wet, add some additional breadcrumbs.

With your fingers, shape the mixture into elongated patties a bit bigger than a nut but more compact than an large egg, and set them on a baking sheet covered with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over moderate heat, heat oil to a depth of about 1cm. Cook the fritters a small batch for a couple of minutes on both sides, flipping so they are golden brown completely, then place on kitchen roll.

Present with lemon slices.

Lentil Patties

Featuring a crunchy outside and moist center, these patties are not only tasty but also a wonderfully wholesome snack or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Put the dry lentils in a pan and submerge with enough fresh water. Cook over a medium flame for about 20 mins or until nearly done, adding extra liquid to maintain the pulses immersed if required.

Add the bulgur wheat and continue cooking until tender. Remove the water from the ingredients completely and put aside in a bowl.

Warm a portion of the