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Leek Croquettes

Bite-sized pan-fried patties, typically known as keftedes, are a cherished delicacy in Jewish culinary traditions. These wonderful leek patties deliver a tasty fusion of rich beef with the delicate, slightly sweet taste of tender leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the leeks well and cut away the roots and the bulk of the green stalk. Chop lengthwise lengthways then into half-inch rounds. Transfer in a deep frying pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Drain the leeks and put in a big bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and spice and season generously with seasoning. Stir completely using your palms then mold a several tablespoonfuls into a croquette, pressing a bit. Put on a plate and proceed for the balance of the preparation.

Heat cooking oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is ready, cook the fritters in small batches until golden on all sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the finished croquettes to a tray lined with kitchen paper and let to rest.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine delight. The crispy crust gives way to a soft interior. The spinach imparts a bright, moderately green flavor, while the cheese gives a rich, umami smoothness. You can substitute the cheesy element with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to serve

For leafy greens, rinse it well, removing any stalks, and roughly chop it into big pieces. Put in a large saucepan with a little water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, completely press out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic until tender, about four minutes. Remove from the flame.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Stir well until incorporated. If the preparation seems too soft, incorporate some more breading.

Using your hands, form the preparation into oval shapes slightly larger than a walnut but smaller than an egg, and put them on a baking sheet covered with parchment paper. Cover and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat olive oil to a depth of about half an inch. Brown the fritters a few at a time for two to three minutes on both sides, turning so they are golden brown all over, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and moist center, these patties are not only tasty but also a highly wholesome appetizer or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and fill with enough water. Cook over a medium flame for about 20 minutes or until nearly done, including extra liquid to maintain the lentils submerged if necessary.

Add the cracked wheat and keep cooking until tender. Drain the mixture completely and reserve in a container.

Heat a portion of the