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Leek Patties

Bite-sized crispy fritters, typically called keftedes, stand as a treasured speciality in Jewish cuisine. These particular leek patties deliver a tasty combination of savory minced beef with the delicate, slightly sweet essence of fresh leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks well and trim off the base and most of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter rounds. Put in a deep pan and fill with water, then heat over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and season well with seasoning. Mix completely using your fingers then mold a few tablespoonfuls into a croquette, flattening a little. Put on a plate and repeat for the remaining of the ingredients.

Preheat olive oil in a skillet to a depth of about 2cm over a medium heat. When the oil is sizzling, fry the fritters in small groups until crispy on each side. (Do not fill the skillet as this drops the oil temperature of the oil.) Take out the ready patties to a plate covered with kitchen paper and permit to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true pleasure. The crunchy outside reveals a smooth interior. The fresh spinach adds a fresh, moderately green taste, while the grated cheese gives a deep, flavorful creaminess. Feel free to swap the cheese with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using leafy greens, wash it well, getting rid of any hard stems, and cut into it into large chunks. Put in a deep pan with a little liquid over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then press out any excess liquid and set aside.

If using defrosted spinach, thoroughly remove excess liquid.

Heat the cooking oil in a pan over a medium flame and fry the onion and garlic until softened, about a few minutes. Take off the flame.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with pepper and salt. Stir well until combined. If the preparation seems too loose, mix in some extra breadcrumbs.

By hand, shape the preparation into elongated patties a bit bigger than a walnut but more compact than an large egg, and set them on a tray lined with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat cooking oil to a level of about 1 centimeter. Cook the patties a small batch for 2–3 minutes each side, turning so they are golden brown completely, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Boasting a golden crust and moist center, these patties are not only delicious but also a highly nutritious bite or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to serve

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

Stir in the cracked wheat and continue cooking until softened. Strain the lentils and burghul thoroughly and put aside in a container.

Warm 50% of the