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Leek Patties

Petite crispy fritters, commonly referred to as keftedes, are a beloved delicacy in Jewish culinary traditions. These leek fritters offer a flavorful fusion of rich beef with the gentle, sweetly mild essence of fresh leeks, and they are utterly irresistible.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the leeks properly and trim off the root ends and the majority of the green tops. Cut lengthwise longways then into 1.5-centimeter pieces. Transfer in a deep frying pan and cover with fresh water, then heat over a moderate heat for about twenty minutes or until softened.

Strain the softened leeks and transfer in a big bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season generously with seasoning. Mix completely using your palms then mold a several tablespoonfuls into a croquette, pressing a little. Place on a tray and continue for the rest of the ingredients.

Heat cooking oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is ready, cook the croquettes in batches until golden brown on all sides. (Do not fill the pan as this lowers the temperature of the oil.) Take out the finished patties to a tray lined with kitchen paper and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese fritters are a genuine treat. The crispy outside reveals a soft interior. The leafy spinach brings a bright, somewhat natural taste, while the cheese offers a rich, flavorful smoothness. You can substitute the cheesy element with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it well, removing any hard stems, and roughly chop it into large chunks. Put in a big pot with a small amount liquid over a medium heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any extra water and put aside.

When working with defrosted spinach, carefully press out extra water.

Preheat the oil in a pan over a moderate heat and cook the onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with salt and pepper. Combine completely until incorporated. If the preparation looks too wet, incorporate some more breading.

By hand, form the dough into oval croquettes slightly larger than a nut but more compact than an large egg, and set them on a plate lined with parchment paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, warm olive oil to a amount of about 1cm. Cook the patties a few at a time for 2–3 minutes each side, turning so they are crispy all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and moist center, these fritters are not only flavorful but also a highly healthy bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Place the lentils in a pot and cover with ample cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring more water to maintain the legumes covered if needed.

Stir in the burghul and proceed cooking until softened. Drain the ingredients completely and reserve in a mixing bowl.

Warm half of the