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Leek Patties

Petite pan-fried patties, often referred to as keftedes, represent a cherished delicacy in Jewish culinary traditions. These wonderful leek patties deliver a delicious fusion of hearty beef with the gentle, slightly sweet essence of leeks, and they are absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the green leeks well and remove the root ends and the bulk of the green stalk. Slice into halves lengthways then into half-inch slices. Transfer in a large skillet and cover with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice generously with seasoning. Stir completely using your fingers then shape a couple of scoops into a ball, flattening a slightly. Set on a tray and repeat for the balance of the mixture.

Warm olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the heated oil is ready, brown the croquettes in small batches until crispy on all sides. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Transfer the finished croquettes to a tray covered with paper towel and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine delight. The golden exterior opens up to a creamy center. The fresh spinach adds a fresh, moderately earthy note, while the grated cheese provides a deep, umami richness. It's possible to replace the cheesy element with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

If using leafy greens, wash it thoroughly, removing any hard stems, and cut into it into large chunks. Place in a deep pan with a bit of liquid over a medium heat. Once cooked, drain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Warm the olive oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until tender, about four minutes. Remove from the heat.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and flavor with seasoning. Stir completely until combined. If the preparation looks too wet, add some additional breadcrumbs.

Using your hands, shape the dough into elongated patties somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet covered with baking paper. Seal and cool for at least 60 minutes.

In a wide pan over medium flame, warm olive oil to a amount of about 1cm. Brown the croquettes a small batch for two to three minutes on both sides, rotating so they are golden brown completely, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only flavorful but also a wonderfully healthy snack or main course.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to serve

Add the lentils in a pot and cover with ample fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, including additional water to ensure the pulses immersed if necessary.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Preheat 50% of the