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Leek Croquettes

Bite-sized pan-fried croquettes, often known as keftedes, stand as a beloved signature dish in Jewish cooking. These wonderful leek patties present a tasty combination of hearty minced beef with the subtle, slightly sweet taste of tender leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the roots and the majority of the green stalk. Chop in half longways then into 1.5-centimeter slices. Put in a deep frying pan and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, crumbs, chopped dill, chopped parsley and spice and season well with salt and pepper. Combine well using your palms then mold a few spoonfuls into a ball, pressing a little. Place on a plate and repeat for the remaining of the mixture.

Heat olive oil in a skillet to a depth of about 2 centimeters over a medium flame. When the olive oil is hot, brown the patties in batches until golden brown on each side. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Take out the ready fritters to a dish topped with paper towel and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing spinach and cheese fritters are a genuine delight. The crispy crust opens up to a soft center. The leafy spinach brings a bright, slightly natural taste, while the dairy gives a savory, flavorful creaminess. Feel free to swap the dairy cheese with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for frying (or vegetable oil)
• Lemon wedges, to garnish

For leafy greens, wash it well, getting rid of any stalks, and roughly chop it into sizable portions. Put in a large saucepan with a small amount hot water over a medium flame. Once cooked, remove in a colander for about 15 minutes, then remove any excess liquid and put aside.

For previously frozen spinach, thoroughly press out excess liquid.

Heat the oil in a skillet over a medium flame and saute the diced onion and garlic until tender, about 4 minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Combine thoroughly until incorporated. If the mixture looks too wet, mix in some extra crumbs.

With your fingers, form the preparation into oval croquettes somewhat larger than a walnut but smaller than an chicken egg, and put them on a baking sheet lined with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, warm cooking oil to a depth of about half an inch. Cook the patties a few at a time for a couple of minutes each side, turning so they are golden brown completely, then place on kitchen roll.

Serve with lemon wedges.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only flavorful but also a highly nutritious snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and fill with plenty of cold water. Boil over a medium heat for about 20 mins or until partially softened, adding additional water to maintain the lentils covered if needed.

Stir in the burghul and continue cooking until tender. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Heat half of the