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Leek Croquettes

Bite-sized fried patties, commonly called keftedes, represent a cherished speciality in Jewish culinary traditions. These wonderful leek patties offer a delicious combination of savory ground beef with the subtle, sweetly mild flavour of tender leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the leeks carefully and cut away the base and the majority of the green tops. Cut into halves longways then into half-inch pieces. Place in a large skillet and cover with water, then cook over a medium flame for about twenty minutes or until cooked through.

Drain the leeks and put in a large mixing bowl with the beef, beaten eggs, crumbs, dill, chopped parsley and spice and spice liberally with seasoning. Mix thoroughly using your hands then shape a couple of spoonfuls into a patty, pressing a little. Place on a plate and proceed for the balance of the ingredients.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, cook the croquettes in small groups until crispy on each side. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the ready croquettes to a dish lined with absorbent paper and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine pleasure. The crunchy exterior opens up to a smooth filling. The fresh spinach adds a vibrant, moderately green note, while the cheese provides a rich, umami richness. Feel free to swap the cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Place in a deep pan with a small amount water over a moderate heat. Once wilted, strain in a colander for about 15 mins, then remove any extra water and set aside.

If using thawed frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a pan over a medium heat and cook the diced onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Put the wilted spinach, cooked onion and softened garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and beaten eggs in a container and flavor with salt and pepper. Combine completely until combined. If the preparation seems too soft, mix in some additional breadcrumbs.

By hand, mold the preparation into oval croquettes somewhat larger than a walnut but less bulky than an chicken egg, and place them on a tray topped with baking paper. Cover and cool for at least 1 hour.

In a big skillet over moderate heat, heat olive oil to a level of about 1cm. Brown the patties a handful for two to three minutes on both sides, turning so they are crispy completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and moist center, these patties are not only tasty but also a highly wholesome appetizer or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and cover with ample water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to keep the pulses covered if necessary.

Stir in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and reserve in a bowl.

Preheat half of the