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Leek Croquettes

Bite-sized crispy patties, commonly referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These leek croquettes offer a delicious blend of rich minced beef with the subtle, mildly sweet flavour of leeks, making them truly irresistible.

Yields 12

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

Thoroughly wash the fresh leeks properly and trim off the base and the bulk of the green stalk. Cut into halves lengthways then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then heat over a moderate heat for about twenty minutes or until softened.

Strain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Combine completely using your palms then form a couple of spoonfuls into a ball, pressing a little. Put on a tray and repeat for the balance of the preparation.

Preheat olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is hot, fry the fritters in small groups until golden on both sides. (Do not fill the skillet as this lowers the heat of the cooking oil.) Remove the cooked patties to a tray topped with paper towel and permit to rest.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese patties are a genuine treat. The golden exterior reveals a soft center. The leafy spinach adds a fresh, moderately earthy flavor, while the grated cheese provides a rich, umami richness. Feel free to swap the dairy cheese with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

For fresh spinach, wash it well, getting rid of any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a bit of liquid over a medium heat. Once cooked, remove in a colander for about a quarter hour, then remove any remaining moisture and reserve.

If using previously frozen spinach, carefully remove excess liquid.

Heat the oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until softened, about four minutes. Take off the flame.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Stir thoroughly until incorporated. If the preparation seems too wet, mix in some extra crumbs.

With your fingers, shape the dough into oval shapes slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a tray covered with parchment paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, heat olive oil to a depth of about 1cm. Brown the fritters a handful for two to three minutes per side, turning so they are crispy all over, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully healthy bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Yogurt and fresh lemon, to serve

Place the brown lentils in a pan and submerge with plenty of cold water. Simmer over a medium flame for about twenty minutes or until nearly done, including additional water to ensure the pulses submerged if necessary.

Mix in the burghul and continue cooking until softened. Drain the ingredients completely and reserve in a bowl.

Warm 50% of the