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Leek Croquettes

Bite-sized fried croquettes, typically referred to as keftedes, represent a treasured delicacy in Jewish cooking. These particular leek fritters offer a flavorful combination of savory minced beef with the subtle, sweetly mild flavour of tender leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks properly and remove the base and the majority of the green tops. Slice into halves longways then into half-inch rounds. Put in a deep frying pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Stir well using your palms then form a couple of scoops into a ball, flattening a bit. Set on a plate and repeat for the remaining of the ingredients.

Heat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is sizzling, cook the fritters in small batches until golden brown on each side. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Take out the cooked patties to a dish topped with paper towel and permit to rest.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach croquettes are a genuine delight. The golden exterior opens up to a soft filling. The fresh spinach adds a fresh, slightly green note, while the grated cheese offers a deep, savory richness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For leafy greens, clean it carefully, removing any hard stems, and roughly chop it into sizable portions. Put in a big pot with a small amount water over a medium flame. Once softened, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve.

For defrosted spinach, completely press out excess liquid.

Preheat the cooking oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a container and flavor with seasoning. Mix thoroughly until incorporated. If the preparation looks too loose, add some additional crumbs.

With your fingers, mold the mixture into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and set them on a baking sheet covered with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, preheat cooking oil to a amount of about half an inch. Brown the croquettes a handful for 2–3 minutes each side, turning so they are crispy completely, then transfer on paper towel.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and submerge with enough water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring additional water to maintain the pulses immersed if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the mixture completely and put aside in a container.

Heat half of the