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Leek Croquettes

Bite-sized pan-fried patties, often called keftedes, are a cherished speciality in Jewish culinary traditions. These wonderful leek fritters deliver a delicious combination of rich beef with the subtle, mildly sweet essence of leeks, rendering them truly addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the leeks carefully and cut away the root ends and the bulk of the dark green parts. Cut in half along the length then into 1.5-centimeter rounds. Transfer in a large skillet and cover with fresh water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, dill, parsley and spice and flavor liberally with pepper and salt. Mix completely using your hands then mold a few spoonfuls into a patty, shaping a slightly. Set on a platter and continue for the balance of the mixture.

Heat olive oil in a pan to a level of about 2cm over a medium flame. When the heated oil is sizzling, brown the patties in batches until golden on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Transfer the ready croquettes to a tray topped with paper towel and let to cool.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach fritters are a real delight. The crispy exterior reveals a soft center. The fresh spinach imparts a bright, moderately earthy note, while the dairy gives a rich, savory smoothness. You can substitute the dairy cheese with steamed, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for frying (or alternatively neutral oil)
• Fresh lemon, to serve

For raw spinach, rinse it thoroughly, removing any stalks, and cut into it into large chunks. Place in a large saucepan with a small amount water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then press out any extra water and set aside.

If using previously frozen spinach, completely remove unwanted moisture.

Heat the oil in a pan over a medium flame and cook the diced onion and minced garlic until softened, about a few minutes. Remove from the stove.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a container and flavor with salt and pepper. Combine thoroughly until blended. If the preparation appears too loose, add some more crumbs.

Using your hands, shape the preparation into oval croquettes slightly larger than a nut but smaller than an chicken egg, and place them on a plate topped with wax paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, heat oil to a depth of about 1cm. Brown the patties a handful for two to three minutes on both sides, rotating so they are crispy everywhere, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only tasty but also a extremely healthy bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a saucepan and fill with plenty of water. Simmer over a medium heat for about 20 mins or until nearly done, pouring extra liquid to maintain the legumes submerged if necessary.

Stir in the bulgur wheat and continue cooking until tender. Drain the lentils and burghul thoroughly and reserve in a container.

Warm a portion of the