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Leek Patties

Petite pan-fried croquettes, commonly known as keftedes, stand as a treasured signature dish in Jewish cooking. These particular leek fritters deliver a tasty blend of hearty beef with the subtle, slightly sweet taste of fresh leeks, making them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks properly and remove the roots and the bulk of the dark green parts. Cut lengthwise longways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until tender.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and flavor liberally with salt and pepper. Combine completely using your hands then mold a several tablespoonfuls into a croquette, pressing a little. Set on a tray and proceed for the rest of the preparation.

Heat oil in a skillet to a amount of about 2cm over a medium heat. When the oil is ready, brown the patties in batches until crispy on both sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Take out the ready fritters to a plate covered with absorbent paper and let to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese fritters are a real pleasure. The crunchy exterior opens up to a smooth filling. The spinach adds a bright, moderately earthy note, while the dairy provides a rich, savory creaminess. You can substitute the cheesy element with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Lemon wedges, to serve

For leafy greens, wash it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a bit of hot water over a medium heat. Once wilted, remove in a colander for about a quarter hour, then squeeze out any remaining moisture and set aside.

If using previously frozen spinach, thoroughly remove excess liquid.

Heat the cooking oil in a frying pan over a moderate heat and cook the onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Put the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, spice, red spice, breading and eggs in a container and season with salt and pepper. Stir well until blended. If the mixture looks too loose, add some more breading.

By hand, form the dough into oval croquettes somewhat larger than a walnut but more compact than an egg, and place them on a baking sheet topped with baking paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a level of about half an inch. Cook the fritters a few at a time for 2–3 minutes each side, rotating so they are golden brown completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these croquettes are not only delicious but also a extremely healthy bite or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pot and cover with enough cold water. Cook over a medium flame for about 20 mins or until nearly done, adding more water to ensure the legumes immersed if needed.

Stir in the burghul and proceed cooking until tender. Strain the ingredients well and reserve in a bowl.

Heat 50% of the