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Leek Croquettes

Petite crispy patties, typically referred to as keftedes, are a cherished signature dish in Jewish culinary traditions. These leek croquettes present a delicious combination of savory ground beef with the gentle, mildly sweet taste of leeks, making them truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the base and most of the dark green parts. Slice into halves longways then into 1.5-centimeter slices. Place in a deep pan and fill with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and paprika and flavor well with seasoning. Combine completely using your fingers then mold a several tablespoonfuls into a patty, pressing a bit. Set on a plate and proceed for the remaining of the preparation.

Preheat cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is ready, brown the fritters in small batches until crispy on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the ready fritters to a dish topped with absorbent paper and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a real treat. The crispy crust gives way to a creamy filling. The spinach imparts a bright, slightly earthy note, while the dairy gives a rich, umami creaminess. Feel free to swap the dairy cheese with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Oil for deep-frying (or use sunflower oil)
• Fresh lemon, to garnish

If using fresh spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into large chunks. Put in a deep pan with a little liquid over a medium flame. Once wilted, drain in a colander for about 15 mins, then squeeze out any remaining moisture and reserve.

For defrosted spinach, completely press out extra water.

Heat the cooking oil in a frying pan over a medium heat and fry the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the heat.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, paprika, breading and beaten eggs in a large bowl and spice with seasoning. Combine thoroughly until combined. If the dough looks too wet, mix in some extra crumbs.

By hand, form the mixture into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and place them on a tray lined with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, warm oil to a depth of about 1cm. Brown the fritters a handful for 2–3 minutes on both sides, flipping so they are golden all over, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only delicious but also a extremely healthy snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to garnish

Add the lentils in a pot and cover with enough fresh water. Cook over a medium flame for about 20 minutes or until nearly done, including additional water to keep the pulses submerged if necessary.

Add the burghul and keep cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a bowl.

Heat a portion of the