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Leek Croquettes

Bite-sized pan-fried fritters, typically known as keftedes, represent a cherished delicacy in Jewish cooking. These leek patties offer a flavorful fusion of hearty beef with the gentle, slightly sweet taste of leeks, making them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks well and trim off the root ends and most of the dark green parts. Chop into halves lengthways then into half-inch pieces. Place in a deep frying pan and cover with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a big bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and spice well with seasoning. Mix completely using your fingers then mold a couple of tablespoonfuls into a ball, pressing a little. Set on a platter and proceed for the rest of the preparation.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, fry the croquettes in small batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Transfer the cooked patties to a tray topped with absorbent paper and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true delight. The crispy crust gives way to a creamy center. The fresh spinach imparts a vibrant, somewhat natural flavor, while the dairy provides a deep, flavorful creaminess. You can substitute the cheese with cooked, mashed potatoes if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a little liquid over a medium heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, completely press out extra water.

Heat the cooking oil in a frying pan over a medium heat and fry the onion and minced garlic until translucent, about four minutes. Take off the flame.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until blended. If the preparation appears too loose, mix in some additional breadcrumbs.

Using your hands, mold the preparation into elongated patties slightly larger than a nut but less bulky than an chicken egg, and place them on a tray covered with parchment paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, warm olive oil to a depth of about 1cm. Cook the fritters a few at a time for two to three minutes per side, flipping so they are crispy everywhere, then put on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a pan and submerge with plenty of fresh water. Boil over a medium heat for about 20 mins or until almost cooked, including extra liquid to ensure the pulses submerged if necessary.

Mix in the bulgur wheat and continue cooking until softened. Drain the ingredients thoroughly and reserve in a mixing bowl.

Warm 50% of the