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Leek Croquettes

Small fried croquettes, often referred to as keftedes, represent a beloved signature dish in Jewish cuisine. These particular leek patties deliver a tasty blend of rich ground beef with the subtle, sweetly mild flavour of leeks, making them utterly irresistible.

Makes 12

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

Thoroughly wash the green leeks properly and remove the root ends and most of the green tops. Cut into halves along the length then into 1.5cm rounds. Place in a large skillet and cover with water, then heat over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and season well with seasoning. Combine thoroughly using your palms then shape a couple of scoops into a croquette, pressing a slightly. Set on a platter and proceed for the remaining of the preparation.

Warm oil in a skillet to a depth of about 2cm over a medium flame. When the olive oil is hot, fry the fritters in small groups until golden brown on all sides. (Do not fill the pan as this lowers the temperature of the oil.) Remove the cooked croquettes to a plate covered with absorbent paper and allow to drain.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a true pleasure. The crunchy exterior gives way to a soft filling. The spinach imparts a vibrant, somewhat natural flavor, while the grated cheese gives a savory, flavorful creaminess. Feel free to swap the cheese with cooked, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon slices, to accompany

For fresh spinach, rinse it carefully, discarding any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a little hot water over a moderate heat. Once cooked, drain in a sieve for about 15 mins, then remove any extra water and reserve.

For thawed frozen spinach, thoroughly press out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and saute the diced onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Put the wilted spinach, fried onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Stir completely until incorporated. If the preparation seems too soft, add some extra breading.

By hand, mold the mixture into elongated patties a bit bigger than a walnut but smaller than an egg, and set them on a plate covered with wax paper. Cover and chill for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a amount of about 1 centimeter. Fry the fritters a few at a time for a couple of minutes per side, rotating so they are crispy everywhere, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and soft inside, these fritters are not only delicious but also a highly healthy appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Add the dry lentils in a saucepan and cover with enough water. Cook over a medium heat for about 20 mins or until partially softened, adding more water to maintain the lentils immersed if required.

Add the cracked wheat and proceed cooking until tender. Drain the ingredients well and put aside in a bowl.

Heat a portion of the