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Leek Patties

Small fried croquettes, typically known as keftedes, stand as a treasured signature dish in Jewish culinary traditions. These particular leek patties offer a delicious fusion of rich ground beef with the gentle, mildly sweet taste of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and remove the roots and most of the green tops. Chop lengthwise longways then into half-inch slices. Put in a large skillet and fill with cold water, then cook over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor well with salt and pepper. Mix well using your fingers then mold a couple of spoonfuls into a patty, pressing a little. Put on a tray and repeat for the balance of the mixture.

Preheat cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, brown the croquettes in small batches until golden on all sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Take out the ready croquettes to a dish covered with kitchen paper and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese croquettes are a real delight. The crunchy exterior opens up to a soft interior. The leafy spinach brings a bright, moderately green taste, while the dairy gives a savory, umami richness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

When using fresh spinach, rinse it carefully, discarding any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a bit of hot water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then squeeze out any extra water and set aside.

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

Preheat the oil in a pan over a moderate heat and fry the onion and garlic until translucent, about four minutes. Remove from the stove.

Place the cooked spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Stir well until incorporated. If the mixture appears too loose, add some extra breadcrumbs.

By hand, form the dough into oval croquettes a bit bigger than a nut but less bulky than an egg, and place them on a plate covered with baking paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a depth of about 1cm. Cook the croquettes a few at a time for two to three minutes per side, flipping so they are golden completely, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a highly healthy bite or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, including extra liquid to maintain the pulses covered if needed.

Mix in the burghul and keep cooking until softened. Remove the water from the ingredients completely and put aside in a bowl.

Heat a portion of the