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Leek Patties

Small crispy fritters, typically called keftedes, stand as a beloved speciality in Jewish cooking. These particular leek croquettes offer a delicious combination of savory minced beef with the subtle, mildly sweet taste of leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and remove the roots and most of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with water, then cook 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, eggs, crumbs, chopped dill, parsley and spice and spice generously with pepper and salt. Stir completely using your hands then mold a several spoonfuls into a ball, shaping a slightly. Put on a platter and proceed for the rest of the preparation.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is hot, cook the fritters in small groups until crispy on both sides. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Remove the cooked croquettes to a plate topped with kitchen paper and let to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine pleasure. The golden exterior reveals a creamy filling. The leafy spinach adds a vibrant, moderately green flavor, while the dairy gives a savory, savory smoothness. It's possible to replace the cheesy element with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to serve

If using raw spinach, clean it carefully, discarding any stalks, and roughly chop it into big pieces. Place in a deep pan with a small amount water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then press out any remaining moisture and reserve.

For previously frozen spinach, thoroughly remove unwanted moisture.

Warm the cooking oil in a pan over a medium flame and fry the diced onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir completely until blended. If the mixture appears too wet, add some more breadcrumbs.

With your fingers, mold the preparation into oval shapes somewhat larger than a nut but less bulky than an egg, and set them on a tray lined with wax paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a depth of about 1cm. Fry the fritters a small batch for a couple of minutes each side, flipping so they are golden everywhere, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only tasty but also a wonderfully wholesome bite or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to accompany

Add the brown lentils in a pan and cover with plenty of cold water. Cook over a medium flame for about 20 mins or until partially softened, including additional water to maintain the pulses covered if necessary.

Add the burghul and continue cooking until fully cooked. Drain the lentils and burghul well and reserve in a bowl.

Warm a portion of the