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Leek Patties

Small pan-fried fritters, often called keftedes, are a treasured delicacy in Jewish culinary traditions. These wonderful leek croquettes deliver a delicious combination of rich ground beef with the gentle, sweetly mild essence of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and cut away the root ends and the majority of the green tops. Cut in half along the length then into 1.5cm pieces. Place in a deep frying pan and fill with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Drain the leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor well with seasoning. Stir completely using your hands then mold a several tablespoonfuls into a croquette, shaping a little. Place on a plate and continue for the rest of the mixture.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, fry the patties in small groups until golden on each side. (Avoid overcrowding the pan as this lowers the heat of the cooking oil.) Transfer the cooked fritters to a tray topped with paper towel and permit to rest.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese fritters are a true pleasure. The crunchy crust opens up to a soft center. The leafy spinach brings a fresh, slightly natural taste, while the grated cheese gives a savory, savory richness. Feel free to swap the cheesy element with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, wash it carefully, discarding any hard stems, and cut into it into large chunks. Transfer in a deep pan with a bit of water over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then remove any remaining moisture and reserve.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the oil in a skillet over a medium flame and saute the chopped onion and garlic until translucent, about four minutes. Turn off the stove.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until combined. If the preparation appears too soft, add some additional breading.

Using your hands, shape the mixture into elongated patties somewhat larger than a nut but smaller than an egg, and place them on a plate covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a depth of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes each side, rotating so they are golden brown completely, then put on paper towel.

Present with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully wholesome bite or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to serve

Place the dry lentils in a saucepan and submerge with ample water. Simmer over a medium flame for about 20 mins or until nearly done, pouring extra liquid to keep the pulses immersed if needed.

Add the bulgur wheat and keep cooking until softened. Remove the water from the ingredients well and set aside in a mixing bowl.

Warm half of the