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Leek Patties

Bite-sized crispy croquettes, typically referred to as keftedes, are a beloved delicacy in Jewish culinary traditions. These wonderful leek croquettes offer a delicious fusion of rich ground beef with the delicate, mildly sweet essence of leeks, making them utterly addictive.

Yields 12

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

Wash the green leeks properly and remove the root ends and the majority of the green tops. Cut in half longways then into half-inch slices. Place in a large skillet and cover with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and spice and season well with seasoning. Combine thoroughly using your fingers then mold a several scoops into a ball, shaping a little. Place on a tray and proceed for the remaining of the mixture.

Preheat oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the croquettes in small groups until crispy on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the ready patties to a dish covered with absorbent paper and let to drain.

Offer with lemon slices.

Spinach Patties

These amazing spinach with cheese patties are a genuine pleasure. The crunchy outside reveals a smooth center. The leafy spinach brings a vibrant, slightly earthy flavor, while the grated cheese gives a rich, flavorful creaminess. You can substitute the dairy cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, clean it carefully, discarding any tough stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount hot water over a moderate heat. Once softened, strain in a colander for about 15 mins, then squeeze out any excess liquid and reserve.

For thawed frozen spinach, completely remove unwanted moisture.

Heat the oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until softened, about a few minutes. Turn off the stove.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until combined. If the mixture seems too soft, incorporate some extra breading.

With your fingers, shape the mixture into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and put them on a plate topped with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat oil to a level of about 1cm. Brown the patties a small batch for a couple of minutes each side, flipping so they are crispy all over, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a extremely nutritious appetizer or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a pan and fill with plenty of water. Cook over a medium heat for about 20 mins or until nearly done, pouring extra liquid to ensure the pulses immersed if necessary.

Mix in the cracked wheat and proceed cooking until softened. Strain the lentils and burghul well and set aside in a bowl.

Warm half of the