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Leek Croquettes

Petite fried croquettes, often known as keftedes, stand as a treasured speciality in Jewish cuisine. These particular leek fritters present a flavorful fusion of rich minced beef with the gentle, mildly sweet taste of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the green leeks carefully and trim off the roots and the bulk of the green stalk. Chop into halves along the length then into 1.5-centimeter slices. Transfer in a large skillet and cover with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and sweet paprika and spice generously with pepper and salt. Stir thoroughly using your palms then mold a few scoops into a ball, pressing a bit. Put on a plate and repeat for the rest of the preparation.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is ready, brown the fritters in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Take out the ready croquettes to a dish lined with kitchen paper and let to cool.

Present with lemon slices.

Spinach Patties

These spinach with cheese fritters are a genuine delight. The crispy exterior opens up to a smooth interior. The spinach brings a vibrant, moderately earthy flavor, while the cheese offers a rich, umami smoothness. Feel free to swap the cheese with boiled, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon slices, to garnish

If using leafy greens, wash it carefully, discarding any hard stems, and cut into it into big pieces. Place in a big pot with a small amount water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then press out any extra water and reserve.

For previously frozen spinach, completely remove extra water.

Preheat the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic until tender, about 4 minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine completely until incorporated. If the dough appears too wet, mix in some additional breadcrumbs.

Using your hands, form the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and place them on a baking sheet topped with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over moderate heat, heat oil to a depth of about 1cm. Fry the fritters a few at a time for a couple of minutes each side, turning so they are crispy all over, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these patties are not only delicious but also a highly healthy appetizer or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Put the lentils in a pot and submerge with enough cold water. Cook over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to maintain the legumes covered if needed.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a bowl.

Warm half of the