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Leek Croquettes

Bite-sized crispy croquettes, often called keftedes, stand as a treasured delicacy in Jewish culinary traditions. These particular leek croquettes deliver a tasty blend of hearty minced beef with the gentle, sweetly mild essence of tender leeks, making them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and cut away the base and the bulk of the dark green parts. Cut in half lengthways then into half-inch rounds. Place in a deep pan and fill with cold water, then heat over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season generously with pepper and salt. Stir thoroughly using your palms then shape a few scoops into a ball, shaping a bit. Place on a platter and proceed for the balance of the preparation.

Warm olive oil in a pan to a level of about ¾ inch over a medium heat. When the oil is hot, cook the fritters in small batches until golden on each side. (Do not fill the frying pan as this reduces the heat of the oil.) Take out the finished croquettes to a dish topped with kitchen paper and allow to cool.

Offer with fresh lemon.

Spinach Patties

These delightful spinach and cheese croquettes are a genuine treat. The crunchy crust gives way to a soft center. The fresh spinach brings a vibrant, slightly natural taste, while the grated cheese gives a savory, flavorful richness. It's possible to replace the dairy cheese with cooked, crushed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it carefully, removing any hard stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little water 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 thawed frozen spinach, carefully remove excess liquid.

Warm the olive oil in a pan over a medium flame and fry the chopped onion and minced garlic until tender, about four minutes. Turn off the stove.

Place the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Combine completely until blended. If the dough appears too wet, add some more crumbs.

By hand, form the mixture into oval croquettes slightly larger than a walnut but more compact than an chicken egg, and set them on a tray lined with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, warm oil to a level of about 1cm. Fry the croquettes a few at a time for a couple of minutes on both sides, rotating so they are golden brown all over, then place on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only flavorful but also a wonderfully nutritious bite or dish.

Produces 12

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

Put the dry lentils in a pot and submerge with plenty of water. Boil over a medium heat for about twenty minutes or until partially softened, adding more water to ensure the lentils submerged if needed.

Stir in the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture completely and reserve in a container.

Preheat half of the