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Leek Croquettes

Bite-sized pan-fried patties, commonly known as keftedes, stand as a beloved speciality in Jewish cuisine. These particular leek fritters present a delicious blend of hearty beef with the gentle, sweetly mild flavour of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the leeks well and cut away the base and the bulk of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter slices. Put in a deep frying pan and fill with cold water, then heat over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Stir thoroughly using your palms then form a few tablespoonfuls into a ball, shaping a slightly. Set on a platter and repeat for the balance of the ingredients.

Warm cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the croquettes in batches until golden brown on all sides. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Take out the cooked croquettes to a tray lined with absorbent paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese croquettes are a real treat. The crispy crust gives way to a creamy center. The spinach adds a vibrant, slightly earthy note, while the cheese provides a rich, umami creaminess. You can substitute the cheese with steamed, crushed potato if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

For leafy greens, wash it carefully, discarding any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a small amount hot water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then press out any excess liquid and put aside.

If using defrosted spinach, completely press out excess liquid.

Preheat the cooking oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until tender, about 4 minutes. Take off the stove.

Place the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Mix well until incorporated. If the preparation looks too soft, add some additional breading.

With your fingers, form the dough into elongated patties a bit bigger than a nut but smaller than an large egg, and place them on a baking sheet lined with wax paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, preheat cooking oil to a level of about 1cm. Cook the croquettes a handful for 2–3 minutes on both sides, rotating so they are golden brown completely, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and soft inside, these fritters are not only delicious but also a highly nutritious bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a pot and cover with ample cold water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring more water to ensure the legumes covered if needed.

Stir in the burghul and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat a portion of the