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Leek Croquettes

Petite crispy patties, commonly called keftedes, stand as a cherished signature dish in Jewish cooking. These particular leek patties present a flavorful fusion of savory ground beef with the subtle, mildly sweet essence of leeks, and they are truly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the leeks properly and cut away the root ends and the bulk of the dark green parts. Chop in half lengthways then into 1.5cm rounds. Place in a deep pan and cover with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice generously with salt and pepper. Stir completely using your hands then shape a several tablespoonfuls into a croquette, flattening a slightly. Place on a plate and continue for the remaining of the preparation.

Heat olive oil in a pan to a amount of about ¾ inch over a medium heat. When the olive oil is hot, fry the fritters in small groups until crispy on both sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Take out the cooked croquettes to a tray covered with kitchen paper and allow to rest.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese patties are a real treat. The crispy outside opens up to a smooth center. The spinach brings a fresh, moderately green note, while the cheese gives a savory, savory smoothness. You can substitute the dairy cheese with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Fresh lemon, to garnish

If using raw spinach, clean it thoroughly, discarding any tough stems, and cut into it into big pieces. Put in a deep pan with a small amount liquid over a moderate heat. Once softened, strain in a strainer for about 15 mins, then press out any remaining moisture and set aside.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Heat the cooking oil in a frying pan over a medium flame and cook the diced onion and garlic cloves until tender, about a few minutes. Take off the heat.

Combine the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with seasoning. Mix well until combined. If the dough looks too wet, add some extra crumbs.

With your fingers, form the dough into oval shapes somewhat larger than a walnut but less bulky than an chicken egg, and place them on a baking sheet topped with wax paper. Wrap and cool for at least one hour.

In a large frying pan over medium heat, warm oil to a depth of about 1cm. Brown the patties a few at a time for two to three minutes per side, rotating so they are crispy everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only delicious but also a wonderfully healthy bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Place the dry lentils in a pot and submerge with enough cold water. Simmer over a medium flame for about 20 minutes or until nearly done, adding more water to ensure the legumes covered if needed.

Stir in the burghul and continue cooking until softened. Remove the water from the ingredients well and set aside in a container.

Preheat 50% of the