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Leek Patties

Bite-sized fried patties, commonly called keftedes, stand as a treasured delicacy in Jewish cuisine. These particular leek croquettes offer a delicious blend of rich minced beef with the delicate, slightly sweet essence of leeks, and they are truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the green leeks well and cut away the roots and the bulk of the green tops. Chop in half longways then into 1.5-centimeter slices. Put in a deep frying pan and cover with cold water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor well with salt and pepper. Mix completely using your palms then form a few spoonfuls into a croquette, pressing a slightly. Set on a plate and repeat for the balance of the preparation.

Preheat oil in a skillet to a level of about 2 centimeters over a medium flame. When the heated oil is hot, brown the croquettes in small batches until crispy on each side. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the ready patties to a plate lined with absorbent paper and let to drain.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a true delight. The crunchy exterior opens up to a smooth interior. The fresh spinach adds a bright, slightly natural taste, while the grated cheese gives a savory, umami richness. You can substitute the cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a little water over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

If using defrosted spinach, completely press out extra water.

Preheat the cooking oil in a skillet over a medium heat and saute the chopped onion and garlic until translucent, about four minutes. Remove from the heat.

Combine the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until incorporated. If the mixture seems too loose, add some more crumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut but more compact than an large egg, and place them on a baking sheet covered with wax paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, heat olive oil to a amount of about 1 centimeter. Cook the croquettes a small batch for two to three minutes per side, rotating so they are golden completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only delicious but also a highly wholesome appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a saucepan and submerge with plenty of water. Cook over a medium heat for about 20 mins or until partially softened, adding more water to keep the lentils immersed if required.

Stir in the burghul and keep cooking until softened. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Preheat a portion of the