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Leek Patties

Petite crispy patties, often called keftedes, stand as a cherished delicacy in Jewish cuisine. These wonderful leek croquettes offer a delicious fusion of savory ground beef with the gentle, slightly sweet essence of tender leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks well and remove the root ends and most of the green stalk. Chop lengthwise longways then into 1.5cm pieces. Put in a deep pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and flavor well with pepper and salt. Combine thoroughly using your palms then shape a couple of tablespoonfuls into a croquette, pressing a slightly. Set on a tray and proceed for the balance of the ingredients.

Preheat oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the croquettes in batches until crispy on each side. (Don't overcrowd the skillet as this reduces the heat of the oil.) Take out the finished croquettes to a tray covered with kitchen paper and permit to rest.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese patties are a true delight. The crispy crust opens up to a smooth center. The spinach brings a vibrant, moderately green note, while the cheese offers a deep, flavorful smoothness. You can substitute the cheesy element with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For leafy greens, clean it thoroughly, removing any hard stems, and roughly chop it into big pieces. Place in a large saucepan with a small amount liquid over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, carefully remove excess liquid.

Warm the cooking oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Mix thoroughly until incorporated. If the preparation seems too soft, add some additional crumbs.

Using your hands, form the dough into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and set them on a tray lined with baking paper. Wrap and cool for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a level of about 1 centimeter. Cook the patties a handful for 2–3 minutes on both sides, turning so they are crispy all over, then put on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully nutritious snack or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to accompany

Put the lentils in a saucepan and submerge with plenty of fresh water. Boil over a medium heat for about 20 mins or until almost cooked, including additional water to ensure the pulses submerged if needed.

Stir in the burghul and keep cooking until fully cooked. Drain the lentils and burghul completely and set aside in a mixing bowl.

Warm 50% of the