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Leek Croquettes

Petite fried fritters, typically known as keftedes, stand as a treasured delicacy in Jewish culinary traditions. These leek fritters deliver a tasty blend of hearty ground beef with the gentle, mildly sweet flavour of leeks, and they are truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the leeks carefully and remove the root ends and most of the green tops. Chop into halves lengthways then into 1.5cm rounds. Transfer in a large skillet and submerge with cold water, then heat over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season well with seasoning. Stir thoroughly using your hands then shape a couple of tablespoonfuls into a patty, pressing a slightly. Set on a plate and continue for the balance of the preparation.

Warm olive oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, fry the patties in batches until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Take out the ready patties to a plate lined with kitchen paper and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a real pleasure. The golden exterior reveals a smooth interior. The spinach imparts a bright, slightly natural taste, while the cheese offers a rich, savory smoothness. You can substitute the cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For leafy greens, wash it carefully, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little hot water over a medium heat. Once wilted, drain in a colander for about 15 mins, then squeeze out any extra water and set aside.

If using thawed frozen spinach, completely press out unwanted moisture.

Preheat the oil in a pan over a medium heat and saute the onion and garlic until tender, about four minutes. Turn off the stove.

Place the cooked spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Stir completely until combined. If the dough looks too wet, mix in some more crumbs.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut but smaller than an egg, and set them on a tray topped with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, preheat oil to a level of about 1 centimeter. Fry the croquettes a handful for 2–3 minutes on both sides, rotating so they are golden completely, then transfer on absorbent paper.

Present with lemon slices.

Lentil Patties

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

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a pan and submerge with ample cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, adding more water to ensure the lentils immersed if needed.

Mix in the burghul and keep cooking until tender. Strain the mixture well and set aside in a bowl.

Preheat half of the