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Leek Patties

Petite pan-fried patties, commonly referred to as keftedes, are a treasured speciality in Jewish cuisine. These wonderful leek croquettes present a delicious blend of rich beef with the subtle, slightly sweet essence of fresh leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks properly and trim off the roots and most of the dark green parts. Slice lengthwise lengthways then into half-inch pieces. Place in a deep pan and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Mix completely using your palms then mold a several scoops into a patty, shaping a bit. Put on a plate and continue for the balance of the preparation.

Preheat olive oil in a pan to a level of about 2cm over a medium flame. When the oil is sizzling, fry the patties in batches until golden on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Take out the cooked patties to a dish topped with paper towel and let to cool.

Present with fresh lemon.

Spinach Croquettes

These spinach with cheese croquettes are a genuine treat. The golden outside gives way to a smooth filling. The spinach adds a vibrant, moderately green taste, while the dairy gives a deep, flavorful richness. Feel free to swap the cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to accompany

For leafy greens, clean it carefully, getting rid of any stalks, and roughly chop it into big pieces. Place in a big pot with a bit of liquid over a moderate heat. Once wilted, remove in a sieve for about 15 mins, then press out any excess liquid and reserve.

When working with previously frozen spinach, completely remove extra water.

Heat the olive oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until softened, about four minutes. Turn off the flame.

Place the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, breading and beaten eggs in a container and flavor with seasoning. Stir completely until combined. If the dough appears too wet, incorporate some more crumbs.

Using your hands, shape the preparation into oval croquettes a bit bigger than a walnut but less bulky than an chicken egg, and put them on a plate lined with baking paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Cook the fritters a small batch for two to three minutes on both sides, rotating so they are golden brown all over, then place on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully healthy snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to accompany

Put the lentils in a pan and cover with ample fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring additional water to keep the legumes covered if necessary.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the mixture well and reserve in a container.

Preheat 50% of the