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Leek Patties

Petite crispy fritters, typically referred to as keftedes, represent a treasured speciality in Jewish cooking. These particular leek croquettes offer a flavorful combination of savory beef with the gentle, slightly sweet flavour of fresh leeks, making them absolutely irresistible.

Produces 12

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

Wash the fresh leeks well and cut away the base and the majority of the green tops. Cut into halves longways then into half-inch rounds. Place in a deep pan and fill with fresh water, then simmer over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor liberally with salt and pepper. Mix completely using your fingers then form a couple of spoonfuls into a ball, flattening a bit. Set on a plate and proceed for the remaining of the ingredients.

Heat oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, fry the croquettes in batches until crispy on both sides. (Do not fill the frying pan as this lowers the temperature of the oil.) Remove the cooked patties to a tray covered with paper towel and allow to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a real pleasure. The crunchy outside opens up to a smooth center. The spinach brings a vibrant, somewhat green taste, while the dairy provides a rich, flavorful smoothness. Feel free to swap the dairy cheese with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to accompany

For leafy greens, rinse it well, discarding any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a little water over a medium flame. Once cooked, drain in a strainer for about a quarter hour, then remove any extra water and set aside.

If using thawed frozen spinach, completely remove excess liquid.

Heat the olive oil in a pan over a moderate heat and fry the chopped onion and minced garlic until tender, about a few minutes. Turn off the heat.

Put the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and beaten eggs in a container and season with seasoning. Stir completely until incorporated. If the mixture looks too soft, add some more crumbs.

By hand, mold the preparation into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and set them on a tray lined with baking paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Brown the croquettes a small batch for a couple of minutes on both sides, flipping so they are crispy all over, then put on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only delicious but also a wonderfully healthy bite or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and cover with enough cold water. Simmer over a moderate heat for about 20 mins or until partially softened, adding extra liquid to keep the pulses covered if necessary.

Mix in the bulgur wheat and keep cooking until tender. Strain the mixture well and set aside in a mixing bowl.

Preheat 50% of the