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Leek Croquettes

Bite-sized fried fritters, commonly referred to as keftedes, are a beloved delicacy in Jewish culinary traditions. These particular leek fritters present a flavorful blend of rich beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely irresistible.

Makes 12

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

Clean the leeks carefully and remove the roots and most of the dark green parts. Chop lengthwise longways then into 1.5-centimeter rounds. Put in a large skillet and cover with fresh water, then cook over a moderate heat for about twenty minutes or until tender.

Remove the water from the leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and season generously with seasoning. Stir well using your palms then mold a few spoonfuls into a patty, pressing a bit. Place on a plate and continue for the rest of the preparation.

Preheat olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the oil is hot, fry the fritters in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this drops the heat of the oil.) Take out the ready croquettes to a dish topped with paper towel and let to rest.

Present with lemon wedges.

Spinach Patties

These spinach with cheese patties are a real pleasure. The crispy exterior gives way to a smooth filling. The spinach brings a fresh, somewhat green note, while the dairy offers a savory, umami smoothness. It's possible to replace the cheese with cooked, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

When using leafy greens, wash it thoroughly, discarding any tough stems, and roughly chop it into big pieces. Put in a deep pan with a bit of hot water over a moderate heat. Once softened, drain in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, completely press out excess liquid.

Preheat the cooking oil in a pan over a medium heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, spice, paprika, breading and eggs in a large bowl and season with seasoning. Stir thoroughly until combined. If the mixture seems too wet, add some additional breadcrumbs.

With your fingers, mold the mixture into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and put them on a baking sheet topped with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over moderate heat, warm cooking oil to a level of about 1 centimeter. Fry the fritters a few at a time for a couple of minutes per side, flipping so they are golden all over, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only flavorful but also a extremely wholesome snack or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a pan and fill with ample fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, including more water to maintain the pulses immersed if needed.

Add the cracked wheat and continue cooking until tender. Strain the lentils and burghul completely and put aside in a mixing bowl.

Heat 50% of the