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Leek Patties

Small fried croquettes, often known as keftedes, represent a cherished speciality in Jewish cuisine. These particular leek patties present a delicious fusion of hearty ground beef with the gentle, sweetly mild essence of tender leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the green leeks properly and cut away the roots and the majority of the green tops. Cut lengthwise longways then into half-inch rounds. Transfer in a deep frying pan and cover with cold water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season well with pepper and salt. Stir thoroughly using your palms then form a few scoops into a croquette, flattening a little. Place on a platter and continue for the remaining of the preparation.

Preheat cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is ready, fry the fritters in small groups until golden brown on each side. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Take out the ready croquettes to a plate topped with paper towel and allow to drain.

Present with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a true treat. The golden exterior gives way to a smooth center. The fresh spinach imparts a bright, slightly natural note, while the grated cheese gives a deep, umami richness. It's possible to replace the cheese with steamed, pureed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

When using raw spinach, clean it carefully, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a small amount liquid over a moderate heat. Once softened, drain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

For thawed frozen spinach, carefully press out unwanted moisture.

Warm the oil in a skillet over a medium heat and saute the diced onion and minced garlic until tender, about a few minutes. Remove from the stove.

Combine the wilted spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Mix thoroughly until combined. If the mixture seems too soft, incorporate some additional crumbs.

Using your hands, shape the mixture into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and set them on a plate lined with baking paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a amount of about 1cm. Cook the croquettes a handful for two to three minutes per side, rotating so they are golden brown all over, then place on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully healthy bite or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pot and cover with enough water. Simmer over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to keep the legumes immersed if required.

Stir in the cracked wheat and continue cooking until tender. Strain the lentils and burghul well and set aside in a bowl.

Heat 50% of the