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Leek Patties

Bite-sized pan-fried croquettes, commonly called keftedes, are a treasured speciality in Jewish cuisine. These leek fritters present a flavorful combination of hearty ground beef with the subtle, slightly sweet essence of leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the leeks properly and remove the roots and most of the green stalk. Slice lengthwise longways then into half-inch pieces. Transfer in a large skillet and cover with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor well with salt and pepper. Stir thoroughly using your fingers then mold a few scoops into a ball, pressing a little. Put on a platter and proceed for the balance of the mixture.

Preheat cooking oil in a skillet to a amount of about 2cm over a medium flame. When the oil is sizzling, brown the patties in small groups until golden on both sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Remove the ready fritters to a tray topped with paper towel and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine treat. The crunchy outside gives way to a smooth center. The fresh spinach adds a bright, slightly natural taste, while the cheese provides a savory, savory smoothness. It's possible to replace the dairy cheese with steamed, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it carefully, removing any hard stems, and coarsely chop it into large chunks. Place in a large saucepan with a bit of water over a moderate heat. Once softened, drain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

If using previously frozen spinach, completely press out unwanted moisture.

Heat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a big mixing bowl and spice with seasoning. Stir completely until combined. If the mixture appears too soft, add some extra breadcrumbs.

By hand, shape the dough into oval shapes slightly larger than a nut but less bulky than an egg, and place them on a baking sheet covered with wax paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a level of about 1 centimeter. Fry the croquettes a handful for 2–3 minutes each side, flipping so they are golden brown completely, then put on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully healthy snack or meal.

Produces 12

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

Put the brown lentils in a pot and submerge with ample fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, adding additional water to maintain the legumes covered if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a container.

Warm half of the