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Leek Croquettes

Petite fried patties, commonly known as keftedes, represent a treasured speciality in Jewish cooking. These leek croquettes present a tasty fusion of hearty beef with the subtle, sweetly mild flavour of tender leeks, and they are absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the leeks carefully and trim off the roots and most of the green tops. Slice into halves lengthways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Drain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and season liberally with salt and pepper. Combine completely using your palms then mold a couple of spoonfuls into a croquette, shaping a bit. Place on a tray and proceed for the remaining of the ingredients.

Heat oil in a pan to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, fry the croquettes in small groups until crispy on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Transfer the cooked fritters to a dish covered with paper towel and allow to drain.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a true pleasure. The crispy outside reveals a soft filling. The leafy spinach brings a bright, slightly green taste, while the grated cheese gives a deep, umami richness. Feel free to swap the cheese with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

When using leafy greens, wash it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a big pot with a small amount liquid over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then press out any extra water and set aside.

For defrosted spinach, carefully remove extra water.

Heat the olive oil in a pan over a medium flame and saute the onion and garlic cloves until tender, about a few minutes. Take off the stove.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Mix completely until combined. If the dough seems too wet, add some extra crumbs.

With your fingers, mold the dough into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a baking sheet topped with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, warm oil to a amount of about 1 centimeter. Cook the croquettes a handful for a couple of minutes each side, rotating so they are crispy completely, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully wholesome snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Put the brown lentils in a pan and submerge with ample fresh water. Simmer over a medium heat for about 20 mins or until partially softened, pouring more water to maintain the pulses submerged if necessary.

Mix in the bulgur wheat and keep cooking until softened. Strain the mixture thoroughly and set aside in a bowl.

Preheat 50% of the