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Leek Patties

Petite crispy fritters, typically called keftedes, represent a cherished signature dish in Jewish culinary traditions. These particular leek croquettes offer a tasty fusion of hearty minced beef with the delicate, sweetly mild flavour of tender leeks, making them absolutely irresistible.

Produces 12

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

Thoroughly wash the leeks well and remove the base and the bulk of the dark green parts. Cut in half longways then into 1.5cm rounds. Transfer in a deep frying pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Stir completely using your fingers then form a few scoops into a ball, pressing a slightly. Place on a tray and proceed for the balance of the preparation.

Heat olive oil in a pan to a level of about ¾ inch over a medium flame. When the olive oil is ready, brown the croquettes in batches until golden on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Take out the finished croquettes to a dish lined with kitchen paper and let to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a true treat. The crispy exterior gives way to a soft interior. The leafy spinach brings a vibrant, slightly earthy taste, while the dairy provides a deep, savory richness. It's possible to replace the cheesy element with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, wash it carefully, removing any tough stems, and cut into it into sizable portions. Place in a large saucepan with a little liquid over a moderate heat. Once softened, strain in a colander for about 15 minutes, then press out any extra water and set aside.

When working with thawed frozen spinach, completely remove unwanted moisture.

Warm the olive oil in a pan over a medium flame and saute the diced onion and garlic until softened, about four minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and eggs in a container and spice with salt and pepper. Stir thoroughly until combined. If the preparation looks too wet, add some more breading.

Using your hands, mold the mixture into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and put them on a plate lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a level of about 1 centimeter. Brown the patties a few at a time for a couple of minutes per side, rotating so they are crispy all over, then put on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only delicious but also a wonderfully healthy bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a saucepan and submerge with ample cold water. Cook over a moderate heat for about 20 minutes or until partially softened, including additional water to ensure the legumes submerged if needed.

Add the bulgur wheat and continue cooking until tender. Strain the ingredients completely and reserve in a container.

Preheat a portion of the