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Leek Patties

Petite pan-fried croquettes, commonly known as keftedes, represent a treasured speciality in Jewish culinary traditions. These particular leek croquettes present a tasty fusion of savory ground beef with the gentle, sweetly mild flavour of tender leeks, and they are truly crave-worthy.

Yields 12

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

Wash the fresh leeks well and trim off the base and the majority of the dark green parts. Chop into halves along the length then into 1.5-centimeter slices. Place in a large skillet and submerge with water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and paprika and flavor well with pepper and salt. Mix completely using your palms then form a few tablespoonfuls into a patty, pressing a slightly. Put on a platter and continue for the balance of the mixture.

Preheat oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the fritters in small batches until golden brown on each side. (Do not fill the skillet as this reduces the heat of the cooking oil.) Transfer the finished patties to a plate lined with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real treat. The crispy outside gives way to a soft interior. The leafy spinach brings a bright, slightly natural taste, while the grated cheese offers a rich, savory richness. You can substitute the cheesy element with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using leafy greens, wash it carefully, getting rid of any stalks, and roughly chop it into big pieces. Transfer in a large saucepan with a little liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then remove any extra water and set aside.

For defrosted spinach, completely press out extra water.

Warm the olive oil in a pan over a medium flame and fry the diced onion and minced garlic until tender, about a few minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and garlic, hard cheese, ricotta, spice, paprika, breading and eggs in a container and flavor with pepper and salt. Mix well until combined. If the preparation looks too loose, add some more breading.

Using your hands, shape the mixture into elongated patties somewhat larger than a walnut shell but more compact than an egg, and place them on a tray lined with baking paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, heat oil to a depth of about 1 centimeter. Cook the fritters a few at a time for two to three minutes per side, turning so they are golden all over, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a pan and fill with ample cold water. Boil over a medium heat for about 20 minutes or until nearly done, including extra liquid to keep the pulses submerged if required.

Mix in the bulgur wheat and continue cooking until softened. Remove the water from the ingredients thoroughly and reserve in a bowl.

Preheat half of the