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Leek Patties

Small crispy patties, commonly called keftedes, are a beloved delicacy in Jewish culinary traditions. These wonderful leek fritters deliver a flavorful combination of savory minced beef with the subtle, slightly sweet taste of leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the leeks well and cut away the root ends and the bulk of the green tops. Cut into halves longways then into 1.5cm pieces. Place in a deep pan and cover with water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season generously with seasoning. Combine well using your palms then form a several spoonfuls into a croquette, shaping a slightly. Put on a tray and continue for the rest of the preparation.

Preheat oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, cook the patties in small groups until crispy on both sides. (Avoid overcrowding the pan as this drops the temperature of the oil.) Remove the cooked fritters to a tray topped with kitchen paper and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach fritters are a real delight. The golden exterior opens up to a creamy interior. The spinach imparts a vibrant, somewhat green note, while the grated cheese gives a rich, savory smoothness. Feel free to swap the cheese with boiled, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for frying (or neutral oil)
• Lemon wedges, to garnish

If using fresh spinach, clean it carefully, removing any tough stems, and coarsely chop it into large chunks. Put in a big pot with a little hot water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then squeeze out any remaining moisture and put aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and fry the diced onion and minced garlic until tender, about four minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a large bowl and spice with seasoning. Combine thoroughly until blended. If the preparation appears too soft, incorporate some additional crumbs.

With your fingers, mold the mixture into oval shapes slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet covered with wax paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat cooking oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes each side, rotating so they are golden brown completely, then put on paper towel.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only delicious but also a extremely healthy snack or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to serve

Put the dry lentils in a pot and fill with plenty of fresh water. Cook over a medium heat for about 20 mins or until partially softened, including more water to keep the pulses immersed if needed.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a bowl.

Warm a portion of the