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Leek Croquettes

Petite crispy croquettes, commonly referred to as keftedes, represent a treasured speciality in Jewish cuisine. These leek patties offer a flavorful fusion of savory beef with the subtle, slightly sweet flavour of tender leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks carefully and trim off the base and the majority of the green tops. Chop into halves along the length then into 1.5-centimeter slices. Place in a deep pan and fill with cold water, then heat over a moderate heat for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor liberally with seasoning. Mix thoroughly using your fingers then form a several tablespoonfuls into a patty, flattening a bit. Place on a plate and repeat for the rest of the ingredients.

Preheat cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is ready, fry the fritters in batches until golden brown on all sides. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Take out the finished fritters to a dish covered with absorbent paper and let to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach with cheese patties are a genuine pleasure. The golden outside gives way to a smooth filling. The fresh spinach brings a fresh, moderately natural flavor, while the grated cheese offers a savory, savory creaminess. Feel free to swap the cheesy element with steamed, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it well, discarding any stalks, and roughly chop it into sizable portions. Place in a deep pan with a small amount hot water over a medium heat. Once wilted, remove in a colander for about 15 minutes, then press out any remaining moisture and reserve.

If using thawed frozen spinach, carefully remove extra water.

Preheat the olive oil in a frying pan over a medium flame and saute the diced onion and garlic until softened, about 4 minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, red spice, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until blended. If the mixture looks too wet, incorporate some additional breadcrumbs.

With your fingers, mold the mixture into oval shapes somewhat larger than a nut but less bulky than an large egg, and put them on a baking sheet lined with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a amount of about 1cm. Brown the patties a few at a time for 2–3 minutes each side, flipping so they are crispy everywhere, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a highly wholesome snack or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to accompany

Place the brown lentils in a pan and cover with ample water. Cook over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the lentils submerged if required.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the ingredients well and reserve in a bowl.

Warm half of the