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Leek Croquettes

Petite crispy patties, commonly called keftedes, stand as a cherished delicacy in Jewish cuisine. These particular leek fritters deliver a tasty combination of savory beef with the delicate, mildly sweet essence of leeks, and they are utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and cut away the root ends and the bulk of the dark green parts. Slice into halves along the length then into 1.5cm slices. Transfer in a deep pan and cover with water, then heat over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and spice and spice generously with salt and pepper. Stir completely using your palms then mold a few spoonfuls into a croquette, pressing a slightly. Set on a platter and repeat for the rest of the ingredients.

Heat olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the patties in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Take out the ready croquettes to a plate covered with paper towel and let to cool.

Offer with lemon slices.

Spinach Patties

These spinach and cheese patties are a genuine treat. The crunchy exterior opens up to a smooth filling. The fresh spinach adds a vibrant, slightly earthy taste, while the cheese gives a savory, flavorful richness. You can substitute the cheesy element with cooked, crushed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

For raw spinach, clean it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Put in a big pot with a small amount hot water over a medium flame. Once softened, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, carefully squeeze out excess liquid.

Heat the oil in a pan over a medium heat and fry the onion and minced garlic until softened, about a few minutes. Turn off the flame.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with seasoning. Combine thoroughly until incorporated. If the mixture seems too soft, add some more breadcrumbs.

With your fingers, mold the preparation into elongated patties somewhat larger than a walnut but more compact than an large egg, and set them on a tray covered with wax paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat oil to a depth of about 1 centimeter. Fry the patties a few at a time for 2–3 minutes per side, turning so they are crispy all over, then place on paper towel.

Offer with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a highly nutritious bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Place the lentils in a pot and submerge with enough fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, pouring extra liquid to maintain the lentils covered if required.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the ingredients thoroughly and put aside in a bowl.

Heat a portion of the