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Leek Patties

Bite-sized crispy fritters, often called keftedes, stand as a treasured signature dish in Jewish cuisine. These particular leek patties present a flavorful fusion of rich ground beef with the gentle, slightly sweet taste of leeks, making them absolutely addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks carefully and remove the root ends and the majority of the green stalk. Cut lengthwise lengthways then into 1.5cm rounds. Put in a deep pan and cover with water, then simmer over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice liberally with seasoning. Stir well using your hands then mold a couple of tablespoonfuls into a patty, shaping a slightly. Put on a plate and continue for the balance of the mixture.

Preheat olive oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is sizzling, brown the patties in small batches until golden on each side. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Take out the cooked fritters to a plate lined with paper towel and allow to rest.

Serve with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true delight. The golden exterior reveals a creamy interior. The leafy spinach imparts a bright, somewhat natural flavor, while the cheese gives a deep, umami creaminess. It's possible to replace the cheesy element with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For raw spinach, rinse it carefully, discarding any hard stems, and coarsely chop it into big pieces. Place in a big pot with a little water over a medium heat. Once cooked, remove in a colander for about a quarter hour, then squeeze out any extra water and set aside.

When working with previously frozen spinach, thoroughly press out excess liquid.

Warm the cooking oil in a pan over a medium heat and fry the chopped onion and garlic until translucent, about a few minutes. Take off the flame.

Combine the prepared spinach, cooked onion and garlic, kefalotyri, soft cheese, spice, red spice, breading and eggs in a large bowl and spice with salt and pepper. Stir completely until incorporated. If the preparation seems too loose, incorporate some more breadcrumbs.

By hand, form the mixture into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a plate covered with baking paper. Seal and chill for at least one hour.

In a big skillet over medium heat, warm oil to a level of about 1 centimeter. Brown the patties a small batch for a couple of minutes on both sides, turning so they are crispy all over, then transfer on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and moist center, these croquettes are not only flavorful but also a highly wholesome appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a saucepan and submerge with ample water. Cook over a medium heat for about 20 minutes or until nearly done, pouring additional water to ensure the legumes immersed if required.

Stir in the bulgur wheat and keep cooking until tender. Drain the mixture completely and put aside in a bowl.

Warm a portion of the