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Leek Croquettes

Small pan-fried croquettes, typically referred to as keftedes, represent a cherished speciality in Jewish cuisine. These leek patties deliver a delicious blend of hearty beef with the delicate, mildly sweet essence of tender leeks, and they are absolutely irresistible.

Makes 12

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

Thoroughly wash the fresh leeks well and cut away the roots and most of the green tops. Slice in half lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Remove the water from the leeks and place in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and paprika and spice liberally with pepper and salt. Mix thoroughly using your palms then shape a couple of tablespoonfuls into a croquette, pressing a little. Set on a platter and proceed for the rest of the ingredients.

Preheat oil in a skillet to a amount of about 2cm over a medium heat. When the olive oil is sizzling, brown the croquettes in small batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Transfer the cooked croquettes to a dish topped with kitchen paper and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true pleasure. The crunchy crust reveals a smooth filling. The spinach brings a vibrant, moderately green taste, while the cheese provides a deep, savory richness. It's possible to replace the dairy cheese with cooked, crushed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it thoroughly, removing any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a little hot water over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then press out any extra water and reserve.

If using previously frozen spinach, completely squeeze out excess liquid.

Heat the oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until softened, about four minutes. Remove from the flame.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with pepper and salt. Mix thoroughly until combined. If the mixture appears too soft, incorporate some more crumbs.

By hand, form the dough into elongated patties a bit bigger than a nut but less bulky than an egg, and put them on a tray covered with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a level of about 1 centimeter. Fry the croquettes a handful for a couple of minutes each side, turning so they are crispy everywhere, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only delicious but also a wonderfully wholesome snack or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Add the lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, pouring more water to ensure the lentils submerged if required.

Add the bulgur wheat and continue cooking until softened. Remove the water from the ingredients completely and set aside in a mixing bowl.

Preheat half of the