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Leek Croquettes

Bite-sized pan-fried fritters, commonly called keftedes, represent a cherished signature dish in Jewish cooking. These particular leek patties offer a delicious fusion of hearty minced beef with the gentle, slightly sweet flavour of fresh leeks, and they are absolutely addictive.

Yields 12

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

Clean the green leeks carefully and trim off the root ends and the majority of the dark green parts. Slice into halves along the length then into 1.5-centimeter pieces. Put in a deep frying pan and cover with fresh water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor liberally with seasoning. Combine completely using your palms then shape a few spoonfuls into a ball, flattening a little. Place on a plate and continue for the balance of the preparation.

Preheat olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is hot, cook the croquettes in small groups until golden brown on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the cooking oil.) Transfer the finished fritters to a dish covered with paper towel and allow to cool.

Offer with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a genuine pleasure. The crispy exterior gives way to a soft filling. The spinach imparts a bright, slightly natural taste, while the dairy gives a savory, savory creaminess. Feel free to swap the dairy cheese with steamed, crushed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

For leafy greens, clean it well, getting rid of any hard stems, and cut into it into large chunks. Transfer in a big pot with a little liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then press out any excess liquid and put aside.

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

Heat the cooking oil in a frying pan over a moderate heat and fry the onion and garlic until softened, about 4 minutes. Turn off the flame.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until combined. If the mixture looks too wet, incorporate some extra crumbs.

By hand, mold the preparation into elongated patties somewhat larger than a walnut shell but more compact than an egg, and set them on a plate lined with parchment paper. Seal and cool for at least one hour.

In a large frying pan over medium heat, heat cooking oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes per side, turning so they are golden everywhere, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their golden crust and moist center, these croquettes are not only delicious but also a extremely healthy snack or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Place the lentils in a pot and submerge with ample water. Simmer over a medium flame for about 20 minutes or until almost cooked, including extra liquid to ensure the pulses immersed if needed.

Add the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Warm a portion of the