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Leek Patties

Bite-sized fried croquettes, commonly known as keftedes, represent a cherished signature dish in Jewish culinary traditions. These wonderful leek fritters present a delicious combination of hearty ground beef with the delicate, mildly sweet taste of fresh leeks, rendering them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to serve

Wash the green leeks carefully and trim off the roots and the bulk of the dark green parts. Slice into halves lengthways then into 1.5cm pieces. Place in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until tender.

Drain the leeks and transfer in a mixing bowl with the beef, eggs, crumbs, chopped dill, parsley and paprika and season liberally with salt and pepper. Stir completely using your palms then form a several spoonfuls into a ball, shaping a slightly. Place on a tray and proceed for the remaining of the ingredients.

Warm cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the oil is hot, fry the fritters in small groups until golden on each side. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Take out the finished croquettes to a tray topped with absorbent paper and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a true delight. The crispy outside reveals a creamy center. The fresh spinach adds a bright, moderately natural note, while the dairy provides a savory, savory smoothness. Feel free to swap the cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Lemon wedges, to serve

If using leafy greens, rinse it well, discarding any hard stems, and roughly chop it into large chunks. Place in a big pot with a little liquid over a medium flame. Once cooked, remove in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

For thawed frozen spinach, completely press out extra water.

Warm the oil in a skillet over a medium heat and cook the chopped onion and garlic until softened, about four minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Stir well until combined. If the mixture appears too wet, incorporate some extra breading.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut shell but more compact than an egg, and set them on a plate lined with wax paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium flame, heat oil to a amount of about 1 centimeter. Brown the patties a small batch for two to three minutes per side, flipping so they are golden brown completely, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

With their golden crust and tender interior, these croquettes are not only tasty but also a extremely wholesome bite or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a saucepan and fill with plenty of cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding more water to maintain the lentils covered if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the ingredients completely and reserve in a container.

Heat half of the