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Leek Patties

Small fried fritters, commonly known as keftedes, represent a beloved speciality in Jewish cuisine. These leek croquettes offer a delicious fusion of rich ground beef with the delicate, sweetly mild taste of leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the leeks carefully and cut away the root ends and most of the green tops. Slice lengthwise longways then into 1.5cm slices. Transfer in a deep pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice well with seasoning. Combine well using your hands then shape a several spoonfuls into a ball, pressing a little. Set on a tray and repeat for the remaining of the mixture.

Preheat olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the oil is hot, fry the croquettes in batches until crispy on all sides. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Transfer the ready patties to a dish covered with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a real treat. The crispy crust gives way to a creamy interior. The leafy spinach imparts a bright, somewhat earthy note, while the grated cheese gives a deep, umami richness. It's possible to replace the cheesy element with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for frying (or vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, clean it well, removing any stalks, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a medium heat. Once softened, remove in a strainer for about 15 mins, then remove any extra water and reserve.

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

Preheat the olive oil in a pan over a medium flame and saute the onion and garlic until tender, about a few minutes. Turn off the flame.

Place the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a container and flavor with salt and pepper. Combine well until blended. If the mixture seems too wet, add some more crumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut but smaller than an large egg, and put them on a plate topped with wax paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a amount of about 1cm. Fry the patties a few at a time for a couple of minutes each side, turning so they are crispy all over, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a highly healthy bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to garnish

Place the brown lentils in a pan and submerge with ample water. Simmer over a moderate heat for about 20 minutes or until nearly done, including more water to maintain the pulses submerged if necessary.

Add the bulgur wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat 50% of the