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Leek Patties

Small pan-fried croquettes, commonly referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These particular leek patties present a delicious combination of savory beef with the subtle, sweetly mild taste of tender leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Wash the fresh leeks carefully and trim off the roots and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5cm slices. Put in a deep pan and cover with water, then heat over a medium heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, dill, parsley and paprika and flavor liberally with salt and pepper. Combine well using your hands then shape a several scoops into a croquette, shaping a little. Put on a plate and proceed for the balance of the mixture.

Heat olive oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is hot, cook the patties in batches until crispy on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Transfer the finished patties to a tray covered with paper towel and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese croquettes are a real treat. The crispy exterior gives way to a smooth filling. The leafy spinach adds a bright, slightly natural flavor, while the dairy offers a savory, umami richness. Feel free to swap the dairy cheese with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using fresh spinach, wash it well, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little hot water over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then squeeze out any extra water and put aside.

If using previously frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until softened, about four minutes. Remove from the heat.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix well until incorporated. If the dough appears too loose, incorporate some extra breadcrumbs.

Using your hands, shape the mixture into oval croquettes a bit bigger than a nut but smaller than an large egg, and place them on a plate covered with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over medium flame, preheat oil to a amount of about half an inch. Cook the croquettes a small batch for a couple of minutes on both sides, flipping so they are golden all over, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a extremely nutritious snack or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a pan and cover with ample fresh water. Cook over a moderate heat for about 20 minutes or until almost cooked, adding more water to maintain the lentils immersed if needed.

Stir in the cracked wheat and keep cooking until softened. Strain the mixture thoroughly and set aside in a container.

Warm a portion of the