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Leek Patties

Bite-sized pan-fried croquettes, often known as keftedes, represent a beloved speciality in Jewish cooking. These wonderful leek patties present a tasty fusion of hearty minced beef with the delicate, slightly sweet essence of fresh leeks, making them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks well and cut away the roots and most of the green stalk. Chop lengthwise longways then into 1.5cm pieces. Place in a large skillet and fill with water, then cook over a medium heat for about twenty minutes or until softened.

Drain the softened leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and spice and spice generously with seasoning. Combine thoroughly using your hands then mold a several tablespoonfuls into a ball, pressing a slightly. Place on a tray and repeat for the balance of the ingredients.

Heat oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is hot, fry the patties in small batches until crispy on all sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Remove the finished patties to a dish covered with absorbent paper and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a real delight. The crispy exterior opens up to a soft center. The fresh spinach imparts a vibrant, somewhat earthy taste, while the grated cheese provides a deep, savory richness. Feel free to swap the cheesy element with steamed, mashed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to serve

If using raw spinach, wash it well, removing any stalks, and roughly chop it into big pieces. Place in a deep pan with a little hot water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then remove any extra water and set aside.

If using thawed frozen spinach, thoroughly remove excess liquid.

Warm the olive oil in a pan over a moderate heat and saute the chopped onion and minced garlic until tender, about 4 minutes. Take off the flame.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, paprika, breading and eggs in a container and spice with salt and pepper. Stir thoroughly until combined. If the preparation seems too soft, add some more breading.

Using your hands, mold the dough into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and place them on a baking sheet covered with parchment paper. Seal and chill for at least one hour.

In a wide pan over medium heat, heat oil to a depth of about 1cm. Cook the patties a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a extremely nutritious snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a saucepan and submerge with plenty of water. Simmer over a moderate heat for about 20 mins or until nearly done, adding extra liquid to ensure the pulses immersed if needed.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the mixture well and reserve in a mixing bowl.

Heat a portion of the