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Leek Croquettes

Petite fried fritters, often known as keftedes, are a cherished speciality in Jewish culinary traditions. These leek croquettes deliver a tasty combination of savory ground beef with the delicate, slightly sweet flavour of leeks, rendering them truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Wash the leeks well and remove the base and the majority of the green stalk. Slice lengthwise longways then into 1.5-centimeter pieces. Transfer in a large skillet and fill with fresh water, then cook over a medium flame for about 20 mins or until softened.

Strain the leeks and put in a big bowl with the ground beef, eggs, crumbs, fresh dill, parsley and sweet paprika and flavor liberally with salt and pepper. Mix thoroughly using your palms then form a several spoonfuls into a ball, shaping a little. Set on a platter and continue for the balance of the ingredients.

Warm olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the fritters in small batches until golden brown on each side. (Do not fill the pan as this lowers the oil temperature of the cooking oil.) Transfer the ready patties to a tray topped with absorbent paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true delight. The crispy outside gives way to a soft interior. The leafy spinach brings a fresh, slightly earthy taste, while the cheese provides a deep, savory creaminess. Feel free to swap the dairy cheese with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

For fresh spinach, wash it carefully, discarding any stalks, and roughly chop it into large chunks. Place in a big pot with a little water over a moderate heat. Once wilted, drain in a strainer for about 15 minutes, then press out any remaining moisture and set aside.

If using defrosted spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and fry the onion and garlic until softened, about four minutes. Turn off the stove.

Put the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Mix completely until blended. If the preparation seems too soft, mix in some additional crumbs.

With your fingers, shape the preparation into oval croquettes slightly larger than a walnut but more compact than an egg, and set them on a plate topped with baking paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, heat olive oil to a amount of about 1cm. Fry the croquettes a handful for two to three minutes each side, turning so they are crispy all over, then put on paper towel.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these fritters are not only tasty but also a extremely healthy bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Put the brown lentils in a pot and cover with enough cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring additional water to ensure the lentils submerged if required.

Add the bulgur wheat and keep cooking until softened. Drain the lentils and burghul well and put aside in a bowl.

Heat a portion of the