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Leek Patties

Small fried croquettes, often known as keftedes, are a cherished speciality in Jewish cooking. These leek croquettes offer a delicious combination of hearty minced beef with the delicate, sweetly mild taste of tender leeks, making them utterly addictive.

Makes 12

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

Wash the green leeks well and remove the base and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5cm rounds. Transfer in a large skillet and fill with fresh water, then cook over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, dill, parsley and sweet paprika and spice well with seasoning. Stir well using your palms then shape a few tablespoonfuls into a croquette, pressing a little. Place on a plate and proceed for the balance of the ingredients.

Heat cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is ready, fry the fritters in small groups until golden brown on both sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Remove the cooked croquettes to a dish covered with kitchen paper and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a real pleasure. The crunchy exterior gives way to a smooth filling. The fresh spinach brings a bright, moderately earthy taste, while the dairy offers a rich, umami creaminess. It's possible to replace the cheesy element with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

For raw spinach, rinse it carefully, getting rid of any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve.

For defrosted spinach, completely press out extra water.

Warm the oil in a skillet over a moderate heat and saute the onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a container and flavor with seasoning. Stir completely until combined. If the preparation looks too soft, add some extra breading.

By hand, form the dough into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and set them on a tray lined with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, heat olive oil to a amount of about 1cm. Cook the patties a small batch for a couple of minutes per side, flipping so they are golden brown completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a extremely nutritious snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pan and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to maintain the lentils submerged if necessary.

Stir in the burghul and keep cooking until tender. Drain the ingredients completely and reserve in a mixing bowl.

Warm half of the