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Leek Croquettes

Small pan-fried fritters, commonly known as keftedes, stand as a treasured signature dish in Jewish culinary traditions. These leek croquettes present a flavorful fusion of rich ground beef with the delicate, mildly sweet flavour of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Clean the green leeks well and remove the root ends and most of the green stalk. Chop in half lengthways then into 1.5-centimeter slices. Put in a deep pan and submerge with water, then heat over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and paprika and season generously with seasoning. Stir completely using your fingers then shape a several tablespoonfuls into a patty, shaping a slightly. Set on a plate and proceed for the balance of the mixture.

Warm cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the oil is hot, brown the patties in batches until golden brown on all sides. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Remove the ready patties to a plate covered with paper towel and let to drain.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine treat. The crunchy outside opens up to a smooth filling. The fresh spinach brings a fresh, slightly green taste, while the cheese gives a savory, umami smoothness. You can substitute the cheese with cooked, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

For leafy greens, rinse it well, removing any hard stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount water over a medium flame. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

For previously frozen spinach, carefully remove unwanted moisture.

Warm the oil in a skillet over a moderate heat and saute the diced onion and garlic until translucent, about four minutes. Take off the flame.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, spice, paprika, breading and beaten eggs in a big mixing bowl and spice with seasoning. Stir well until blended. If the dough seems too loose, add some extra breadcrumbs.

Using your hands, shape the dough into oval shapes somewhat larger than a nut but less bulky than an large egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm cooking oil to a amount of about half an inch. Cook the patties a few at a time for two to three minutes each side, rotating so they are golden all over, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a highly healthy snack or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Put the brown lentils in a pot and cover with ample cold water. Cook over a medium flame for about 20 minutes or until partially softened, pouring more water to ensure the pulses covered if required.

Add the burghul and proceed cooking until tender. Strain the mixture well and put aside in a mixing bowl.

Heat half of the