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Leek Patties

Small fried fritters, commonly referred to as keftedes, are a treasured signature dish in Jewish cuisine. These leek fritters offer a flavorful fusion of hearty ground beef with the gentle, mildly sweet flavour of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and cut away the root ends and most of the dark green parts. Slice in half lengthways then into 1.5-centimeter rounds. Place in a large skillet and cover with water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the leeks and place in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor generously with seasoning. Mix thoroughly using your hands then form a several spoonfuls into a croquette, flattening a slightly. Set on a plate and proceed for the remaining of the preparation.

Heat cooking oil in a frying pan to a level of about 2cm over a medium flame. When the oil is ready, brown the fritters in small batches until golden on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Remove the finished fritters to a tray lined with absorbent paper and allow to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese fritters are a real treat. The crunchy exterior opens up to a smooth filling. The spinach brings a vibrant, slightly green flavor, while the dairy provides a rich, umami creaminess. It's possible to replace the cheesy element with boiled, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon wedges, to accompany

For fresh spinach, wash it carefully, discarding any stalks, and roughly chop it into big pieces. Transfer in a deep pan with a little water over a medium heat. Once softened, drain in a sieve for about 15 mins, then press out any excess liquid and set aside.

When working with defrosted spinach, thoroughly squeeze out extra water.

Preheat the olive oil in a skillet over a medium heat and cook the chopped onion and minced garlic until softened, about four minutes. Turn off the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine thoroughly until incorporated. If the preparation looks too soft, mix in some additional breadcrumbs.

By hand, shape the dough into oval shapes slightly larger than a walnut but smaller than an egg, and place them on a tray covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat olive oil to a level of about half an inch. Brown the croquettes a few at a time for 2–3 minutes per side, turning so they are golden everywhere, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

With their golden crust and moist center, these fritters are not only tasty but also a wonderfully wholesome appetizer or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to garnish

Put the brown lentils in a pot and cover with enough water. Boil over a medium heat for about twenty minutes or until partially softened, adding additional water to maintain the legumes submerged if required.

Add the bulgur wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat 50% of the