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Leek Croquettes

Small crispy patties, often referred to as keftedes, are a beloved signature dish in Jewish culinary traditions. These wonderful leek croquettes offer a delicious fusion of rich beef with the gentle, sweetly mild taste of leeks, and they are utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and remove the base and the majority of the green tops. Cut in half longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and spice and flavor well with salt and pepper. Mix well using your palms then mold a few tablespoonfuls into a ball, flattening a bit. Put on a plate and continue for the rest of the ingredients.

Heat olive oil in a skillet to a amount of about 2cm over a moderate heat. When the olive oil is sizzling, fry the patties in small batches until crispy on all sides. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Take out the ready croquettes to a plate covered with paper towel and permit to drain.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach fritters are a genuine treat. The crispy exterior reveals a creamy center. The leafy spinach brings a fresh, somewhat natural flavor, while the dairy offers a savory, flavorful smoothness. It's possible to replace the cheesy element with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

For raw spinach, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of hot water over a medium heat. Once wilted, strain in a colander for about 15 mins, then press out any excess liquid and set aside.

When working with previously frozen spinach, carefully squeeze out extra water.

Heat the oil in a frying pan over a moderate heat and fry the onion and garlic until translucent, about four minutes. Take off the heat.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until incorporated. If the preparation looks too loose, add some more crumbs.

By hand, form the dough into elongated patties somewhat larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet lined with parchment paper. Seal and chill for at least 60 minutes.

In a wide pan over moderate heat, warm oil to a level of about 1 centimeter. Cook the fritters a handful for 2–3 minutes each side, rotating so they are crispy all over, then put on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a extremely wholesome appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Place the dry lentils in a pan and submerge with ample fresh water. Boil over a medium flame for about 20 mins or until partially softened, including more water to ensure the legumes immersed if needed.

Mix in the cracked wheat and continue cooking until softened. Strain the mixture thoroughly and set aside in a bowl.

Warm 50% of the