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Leek Patties

Petite fried patties, typically called keftedes, represent a cherished delicacy in Jewish culinary traditions. These leek croquettes deliver a tasty fusion of savory ground beef with the gentle, slightly sweet taste of leeks, making them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks well and remove the roots and most of the green tops. Cut lengthwise along the length then into 1.5-centimeter slices. Place in a deep frying pan and cover with cold water, then simmer over a medium flame for about 20 mins or until softened.

Drain the softened leeks and transfer in a big bowl with the beef, eggs, crumbs, dill, chopped parsley and paprika and spice generously with pepper and salt. Stir well using your hands then mold a several spoonfuls into a patty, pressing a little. Put on a platter and proceed for the balance of the ingredients.

Warm oil in a skillet to a level of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the croquettes in small groups until crispy on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Transfer the ready fritters to a tray topped with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese croquettes are a genuine delight. The crispy exterior reveals a creamy center. The spinach brings a vibrant, moderately green flavor, while the cheese gives a rich, savory smoothness. You can substitute the cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

For raw spinach, clean it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a small amount water over a medium flame. Once softened, strain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

For previously frozen spinach, completely remove extra water.

Preheat the cooking oil in a frying pan over a medium heat and cook the diced onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Mix completely until incorporated. If the dough looks too loose, mix in some more breading.

With your fingers, shape the dough into elongated patties somewhat larger than a nut but smaller than an egg, and place them on a baking sheet covered with wax paper. Cover and refrigerate for at least one hour.

In a big skillet over medium heat, warm oil to a depth of about 1cm. Fry the patties a small batch for a couple of minutes on both sides, flipping so they are golden all over, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Patties

With their golden crust and moist center, these fritters are not only tasty but also a extremely wholesome snack or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and cover with plenty of cold water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to keep the legumes covered if required.

Stir in the burghul and proceed cooking until softened. Strain the mixture well and set aside in a bowl.

Heat a portion of the