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Leek Croquettes

Bite-sized crispy croquettes, commonly referred to as keftedes, are a treasured signature dish in Jewish culinary traditions. These leek fritters offer a tasty blend of savory minced beef with the gentle, mildly sweet flavour of tender leeks, and they are utterly addictive.

Makes 12

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

Wash the leeks carefully and cut away the root ends and the majority of the green stalk. Slice in half along the length then into 1.5-centimeter slices. Put in a deep pan and cover with water, then cook over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and place in a big bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Mix well using your fingers then form a few spoonfuls into a croquette, shaping a little. Put on a tray and continue for the rest of the mixture.

Warm cooking oil in a frying pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the fritters in small batches until golden brown on each side. (Don't overcrowd the pan as this reduces the temperature of the cooking oil.) Remove the ready fritters to a dish lined with paper towel and let to cool.

Present with lemon slices.

Spinach Patties

These amazing spinach with cheese patties are a genuine delight. The golden exterior reveals a smooth interior. The spinach imparts a vibrant, slightly earthy note, while the cheese gives a rich, umami richness. It's possible to replace the dairy cheese with boiled, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to serve

When using raw spinach, rinse it well, removing any tough stems, and coarsely chop it into big pieces. Place in a big pot with a small amount water over a medium heat. Once wilted, drain in a sieve for about 15 mins, then press out any remaining moisture and set aside.

If using defrosted spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a pan over a medium heat and fry the onion and garlic until tender, about a few minutes. Remove from the heat.

Put the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Combine well until blended. If the dough appears too loose, mix in some more breading.

Using your hands, form the dough into oval croquettes slightly larger than a nut but smaller than an chicken egg, and put them on a tray topped with baking paper. Seal and cool for at least one hour.

In a large frying pan over medium flame, warm cooking oil to a level of about half an inch. Cook the fritters a small batch for 2–3 minutes per side, flipping so they are crispy all over, then place on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a highly healthy appetizer or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Put the dry lentils in a pot and fill with enough cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding additional water to keep the legumes immersed if required.

Mix in the burghul and keep cooking until tender. Strain the lentils and burghul completely and set aside in a bowl.

Heat a portion of the