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Leek Patties

Bite-sized crispy patties, often called keftedes, represent a beloved signature dish in Jewish cuisine. These particular leek croquettes deliver a flavorful fusion of savory minced beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely addictive.

Produces 12

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

Thoroughly wash the green leeks properly and trim off the roots and the majority of the green stalk. Slice into halves lengthways then into 1.5cm rounds. Put in a deep pan and cover with water, then cook over a medium heat for about 20 mins or until softened.

Strain the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Mix thoroughly using your fingers then mold a few scoops into a ball, pressing a little. Set on a tray and continue for the remaining of the mixture.

Heat oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is ready, brown the croquettes in batches until golden brown on both sides. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Remove the ready croquettes to a dish covered with paper towel and allow to cool.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese croquettes are a true treat. The crunchy crust gives way to a soft interior. The fresh spinach adds a vibrant, moderately green flavor, while the grated cheese offers a rich, flavorful smoothness. It's possible to replace the cheese with cooked, mashed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

If using raw spinach, wash it carefully, removing any tough stems, and coarsely chop it into large chunks. Put in a big pot with a bit of hot water over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

If using previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium heat and cook the onion and minced garlic until softened, about a few minutes. Take off the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a container and spice with salt and pepper. Combine well until blended. If the dough appears too soft, mix in some more crumbs.

With your fingers, form the preparation into oval shapes slightly larger than a nut but smaller than an egg, and set them on a plate covered with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes each side, rotating so they are crispy completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a extremely healthy snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to accompany

Place the dry lentils in a saucepan and cover with plenty of cold water. Boil over a medium heat for about 20 mins or until partially softened, pouring additional water to keep the lentils submerged if necessary.

Add the bulgur wheat and keep cooking until softened. Drain the lentils and burghul well and set aside in a bowl.

Heat 50% of the