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Leek Croquettes

Bite-sized crispy fritters, commonly known as keftedes, stand as a beloved speciality in Jewish culinary traditions. These particular leek fritters offer a flavorful blend of rich minced beef with the delicate, slightly sweet taste of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks properly and trim off the root ends and most of the dark green parts. Slice into halves lengthways then into half-inch slices. Put in a deep pan and cover with water, then cook over a medium flame for about 20 mins or until softened.

Drain the softened leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and spice and spice well with salt and pepper. Combine completely using your hands then mold a few spoonfuls into a patty, pressing a bit. Put on a tray and proceed for the rest of the ingredients.

Preheat olive oil in a pan to a level of about 2 centimeters over a medium heat. When the heated oil is ready, cook the croquettes in small batches until golden brown on all sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Take out the cooked fritters to a plate lined with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a real delight. The crunchy outside reveals a creamy interior. The fresh spinach imparts a fresh, slightly green taste, while the cheese gives a rich, flavorful richness. You can substitute the dairy cheese with boiled, crushed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to accompany

If using leafy greens, rinse it carefully, discarding any tough stems, and cut into it into large chunks. Place in a big pot with a little liquid over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then press out any remaining moisture and reserve.

If using defrosted spinach, carefully remove unwanted moisture.

Preheat the olive oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until softened, about a few minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Stir well until blended. If the mixture appears too loose, mix in some additional breadcrumbs.

By hand, shape the mixture into oval shapes a bit bigger than a walnut but less bulky than an chicken egg, and set them on a baking sheet covered with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over moderate heat, warm oil to a level of about half an inch. Brown the croquettes a few at a time for 2–3 minutes each side, flipping so they are golden everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully healthy snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Place the brown lentils in a pot and fill with ample water. Simmer over a medium flame for about 20 mins or until almost cooked, including additional water to maintain the legumes covered if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture completely and set aside in a mixing bowl.

Preheat half of the