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Leek Croquettes

Small fried fritters, typically called keftedes, are a beloved delicacy in Jewish cooking. These leek patties deliver a delicious blend of rich ground beef with the subtle, mildly sweet flavour of fresh leeks, making them utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks properly and cut away the root ends and most of the green stalk. Chop in half along the length then into 1.5cm pieces. Transfer in a deep frying pan and submerge with water, then cook over a moderate heat for about twenty minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and spice well with salt and pepper. Stir well using your fingers then shape a couple of scoops into a patty, flattening a slightly. Put on a tray and continue for the balance of the preparation.

Warm oil in a frying pan to a level of about ¾ inch over a medium flame. When the olive oil is ready, fry the fritters in batches until crispy on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the cooked fritters to a plate covered with absorbent paper and permit to cool.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine delight. The crispy exterior opens up to a creamy filling. The leafy spinach brings a bright, slightly earthy flavor, while the cheese provides a rich, savory richness. Feel free to swap the cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

When using raw spinach, clean it well, removing any hard stems, and cut into it into large chunks. Transfer in a big pot with a little liquid over a moderate heat. Once cooked, strain in a colander for about 15 mins, then press out any extra water and set aside.

If using defrosted spinach, carefully remove excess liquid.

Preheat the oil in a pan over a moderate heat and fry the onion and minced garlic until softened, about 4 minutes. Take off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine well until blended. If the dough looks too wet, add some additional crumbs.

By hand, shape the preparation into oval shapes slightly larger than a nut but more compact than an chicken egg, and set them on a baking sheet lined with baking paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a depth of about 1 centimeter. Cook the fritters a handful for two to three minutes on both sides, rotating so they are crispy completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

With their golden crust and soft inside, these patties are not only delicious but also a extremely nutritious bite or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a pan and submerge with plenty of water. Simmer over a medium heat for about 20 minutes or until nearly done, including extra liquid to ensure the lentils submerged if required.

Stir in the cracked wheat and continue cooking until softened. Strain the lentils and burghul well and reserve in a mixing bowl.

Heat 50% of the