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Leek Croquettes

Bite-sized fried fritters, typically referred to as keftedes, stand as a treasured delicacy in Jewish cuisine. These leek fritters deliver a tasty fusion of savory ground beef with the subtle, sweetly mild essence of leeks, making them truly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks carefully and trim off the roots and the bulk of the dark green parts. Cut lengthwise longways then into half-inch rounds. Place in a deep pan and fill with water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the softened leeks and place in a large mixing bowl with the beef, beaten eggs, breadcrumbs, dill, parsley and sweet paprika and flavor liberally with salt and pepper. Mix completely using your hands then mold a several scoops into a ball, flattening a slightly. Put on a platter and continue for the balance of the preparation.

Preheat olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is hot, brown the fritters in batches until golden on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Remove the cooked fritters to a plate covered with absorbent paper and permit to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine delight. The crispy exterior opens up to a soft filling. The spinach imparts a bright, moderately green flavor, while the dairy offers a savory, savory creaminess. It's possible to replace the cheese with cooked, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for deep-frying (or use sunflower oil)
• Fresh lemon, to accompany

For fresh spinach, clean it thoroughly, removing any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a bit of hot water over a medium flame. Once wilted, drain in a colander for about 15 mins, then press out any extra water and reserve.

If using thawed frozen spinach, carefully squeeze out extra water.

Heat the olive oil in a frying pan over a medium flame and saute the diced onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with seasoning. Combine thoroughly until incorporated. If the mixture looks too wet, mix in some additional breadcrumbs.

By hand, shape the mixture into elongated patties somewhat larger than a nut but smaller than an chicken egg, and put them on a plate lined with parchment paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, heat cooking oil to a amount of about half an inch. Fry the fritters a small batch for 2–3 minutes per side, flipping so they are crispy everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully healthy bite or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Place the lentils in a saucepan and submerge with plenty of water. Cook over a moderate heat for about 20 mins or until partially softened, including more water to ensure the pulses submerged if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Drain the mixture well and set aside in a bowl.

Preheat a portion of the