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Leek Croquettes

Petite pan-fried fritters, typically called keftedes, stand as a treasured delicacy in Jewish culinary traditions. These particular leek patties present a delicious combination of hearty ground beef with the subtle, mildly sweet taste of tender leeks, rendering them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the leeks well and trim off the roots and the majority of the green stalk. Cut lengthwise along the length then into 1.5cm slices. Place in a deep pan and fill with fresh water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the leeks and put in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Stir completely using your hands then form a several scoops into a croquette, pressing a bit. Place on a plate and continue for the rest of the mixture.

Heat oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, fry the croquettes in batches until crispy on all sides. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Transfer the ready croquettes to a tray lined with kitchen paper and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach patties are a real treat. The crunchy crust gives way to a smooth filling. The fresh spinach brings a fresh, moderately natural taste, while the dairy provides a deep, umami creaminess. It's possible to replace the cheesy element with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

When using raw spinach, clean it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a little liquid over a medium heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any extra water and set aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Heat the oil in a skillet over a medium flame and fry the diced onion and minced garlic until softened, about a few minutes. Turn off the heat.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until incorporated. If the mixture appears too loose, incorporate some extra breadcrumbs.

With your fingers, mold the dough into oval shapes slightly larger than a nut but less bulky than an chicken egg, and place them on a plate covered with baking paper. Cover and cool for at least 1 hour.

In a big skillet over moderate heat, heat oil to a depth of about 1 centimeter. Brown the croquettes a small batch for 2–3 minutes per side, turning so they are crispy everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a highly nutritious bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to serve

Put the brown lentils in a saucepan and submerge with enough cold water. Boil over a medium heat for about 20 mins or until almost cooked, including more water to ensure the legumes submerged if necessary.

Stir in the burghul and keep cooking until tender. Drain the mixture thoroughly and put aside in a container.

Heat a portion of the