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Leek Croquettes

Petite fried croquettes, commonly known as keftedes, represent a beloved signature dish in Jewish culinary traditions. These wonderful leek fritters deliver a flavorful fusion of savory minced beef with the gentle, mildly sweet taste of fresh leeks, making them utterly crave-worthy.

Produces 12

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

Wash the green leeks well and trim off the base and the bulk of the green stalk. Slice in half along the length then into 1.5-centimeter slices. Place in a deep pan and cover with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and spice generously with seasoning. Mix completely using your fingers then shape a few tablespoonfuls into a patty, flattening a slightly. Place on a tray and continue for the balance of the preparation.

Preheat cooking oil in a skillet to a level of about 2cm over a moderate heat. When the heated oil is hot, fry the patties in small groups until golden brown on all sides. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Take out the cooked croquettes to a dish topped with absorbent paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a real treat. The crispy exterior gives way to a soft center. The fresh spinach adds a bright, slightly natural note, while the dairy gives a savory, savory smoothness. Feel free to swap the dairy cheese with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

If using fresh spinach, wash it carefully, removing any stalks, and roughly chop it into large chunks. Put in a big pot with a bit of liquid over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then press out any extra water and set aside.

If using previously frozen spinach, thoroughly press out extra water.

Heat the oil in a pan over a medium heat and fry the onion and minced garlic until tender, about four minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until combined. If the mixture looks too soft, incorporate some more breadcrumbs.

With your fingers, mold the preparation into oval croquettes a bit bigger than a walnut but smaller than an large egg, and put them on a baking sheet lined with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium heat, preheat olive oil to a depth of about 1cm. Brown the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden all over, then put on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and moist center, these croquettes are not only delicious but also a highly wholesome snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Put the dry lentils in a pan and fill with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, adding additional water to maintain the legumes covered if necessary.

Mix in the cracked wheat and proceed cooking until tender. Drain the ingredients well and reserve in a container.

Heat a portion of the