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Leek Patties

Small pan-fried croquettes, commonly called keftedes, represent a beloved signature dish in Jewish culinary traditions. These particular leek fritters offer a tasty combination of savory minced beef with the delicate, slightly sweet taste of leeks, making them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks well and trim off the roots and the majority of the green stalk. Slice in half along the length then into half-inch rounds. Transfer in a deep pan and fill with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Strain the cooked leeks and put in a big bowl with the ground beef, eggs, crumbs, dill, parsley and spice and spice generously with salt and pepper. Stir thoroughly using your palms then mold a few tablespoonfuls into a ball, shaping a slightly. Set on a platter and proceed for the rest of the mixture.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is hot, brown the patties in batches until golden brown on all sides. (Do not fill the pan as this lowers the heat of the oil.) Transfer the ready croquettes to a tray lined with kitchen paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a true treat. The golden crust opens up to a smooth center. The spinach brings a vibrant, slightly green flavor, while the cheese offers a deep, umami creaminess. It's possible to replace the cheese with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For fresh spinach, rinse it well, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount hot water over a moderate heat. Once wilted, strain in a strainer for about 15 mins, then squeeze out any extra water and set aside.

When working with thawed frozen spinach, thoroughly remove extra water.

Heat the olive oil in a skillet over a medium heat and fry the chopped onion and garlic until tender, about four minutes. Turn off the flame.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and eggs in a large bowl and flavor with salt and pepper. Stir completely until combined. If the preparation looks too soft, add some additional crumbs.

Using your hands, shape the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet lined with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, preheat olive oil to a amount of about 1 centimeter. Brown the patties a handful for a couple of minutes each side, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these patties are not only delicious but also a extremely nutritious bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to accompany

Place the brown lentils in a pan and cover with enough water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the legumes covered if necessary.

Add the burghul and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Warm a portion of the