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Leek Patties

Petite fried croquettes, often known as keftedes, stand as a treasured delicacy in Jewish cuisine. These wonderful leek fritters offer a tasty combination of rich ground beef with the gentle, sweetly mild essence of fresh leeks, making them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the leeks well and trim off the root ends and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5cm rounds. Put in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and paprika and spice generously with seasoning. Combine completely using your fingers then mold a couple of scoops into a ball, pressing a slightly. Set on a tray and repeat for the remaining of the ingredients.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, fry the patties in small batches until crispy on all sides. (Don't overcrowd the pan as this drops the oil temperature of the cooking oil.) Remove the ready croquettes to a dish topped with paper towel and let to drain.

Offer with lemon wedges.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine delight. The crispy outside opens up to a creamy center. The spinach brings a fresh, slightly green flavor, while the dairy offers a rich, savory creaminess. You can substitute the cheesy element with boiled, mashed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

For fresh spinach, rinse it carefully, discarding any stalks, and roughly chop it into sizable portions. Place in a deep pan with a small amount water over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then press out any excess liquid and put aside.

When working with thawed frozen spinach, carefully press out extra water.

Preheat the olive oil in a frying pan over a medium heat and saute the onion and minced garlic until translucent, about four minutes. Remove from the heat.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Combine well until combined. If the mixture looks too wet, mix in some more crumbs.

By hand, mold the mixture into oval shapes a bit bigger than a walnut but less bulky than an egg, and put them on a plate covered with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over medium heat, preheat oil to a level of about 1 centimeter. Fry the fritters a few at a time for a couple of minutes each side, turning so they are crispy completely, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely healthy bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Add the brown lentils in a pot and cover with enough water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring additional water to ensure the pulses immersed if needed.

Mix in the burghul and keep cooking until tender. Drain the mixture thoroughly and put aside in a bowl.

Warm a portion of the