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Leek Patties

Petite crispy fritters, typically called keftedes, stand as a beloved speciality in Jewish culinary traditions. These leek croquettes deliver a flavorful combination of hearty beef with the delicate, sweetly mild essence of tender leeks, rendering them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks well and cut away the base and the bulk of the green stalk. Chop into halves lengthways then into 1.5cm pieces. Place in a large skillet and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until softened.

Strain the softened leeks and place in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and flavor well with salt and pepper. Mix thoroughly using your fingers then shape a several spoonfuls into a patty, shaping a little. Place on a tray and proceed for the remaining of the ingredients.

Warm olive oil in a pan to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, fry the croquettes in small groups until golden brown on both sides. (Do not fill the frying pan as this drops the heat of the oil.) Transfer the ready patties to a plate lined with absorbent paper and permit to cool.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a genuine delight. The golden crust gives way to a soft filling. The leafy spinach imparts a fresh, moderately green flavor, while the grated cheese provides a rich, flavorful richness. It's possible to replace the cheese with boiled, mashed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, clean it well, getting rid of any tough stems, and roughly chop it into sizable portions. Place in a big pot with a small amount liquid over a medium heat. Once wilted, strain in a sieve for about 15 mins, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, carefully press out extra water.

Preheat the cooking oil in a pan over a medium heat and saute the chopped onion and garlic until tender, about a few minutes. Remove from the flame.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Combine well until combined. If the dough looks too loose, add some additional crumbs.

By hand, form the dough into oval shapes slightly larger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet covered with baking paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, warm oil to a level of about half an inch. Cook the patties a small batch for two to three minutes per side, rotating so they are golden brown everywhere, then place on kitchen roll.

Offer with lemon slices.

Lentil Patties

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a extremely healthy snack or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to serve

Add the brown lentils in a pan and cover with ample water. Simmer over a medium heat for about twenty minutes or until nearly done, including more water to keep the lentils covered if required.

Mix in the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Heat 50% of the