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Leek Croquettes

Bite-sized fried patties, often referred to as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek patties deliver a delicious blend of rich beef with the delicate, slightly sweet taste of leeks, rendering them absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the fresh leeks carefully and cut away the base and the bulk of the dark green parts. Slice lengthwise longways then into 1.5-centimeter slices. Transfer in a large skillet and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and paprika and season well with salt and pepper. Combine thoroughly using your palms then mold a few spoonfuls into a croquette, shaping a slightly. Place on a platter and continue for the rest of the mixture.

Heat olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is hot, fry the croquettes in batches until golden on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Take out the cooked patties to a dish topped with kitchen paper and let to cool.

Serve with fresh lemon.

Spinach Patties

These delightful cheesy spinach fritters are a true delight. The golden exterior gives way to a soft center. The fresh spinach brings a fresh, moderately earthy flavor, while the grated cheese provides a savory, flavorful smoothness. You can substitute the dairy cheese with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

For leafy greens, wash it carefully, discarding any stalks, and roughly chop it into large chunks. Put in a big pot with a bit of hot water over a medium flame. Once cooked, strain in a sieve for about 15 mins, then squeeze out any extra water and set aside.

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

Warm the oil in a skillet over a medium flame and saute the chopped onion and minced garlic until tender, about a few minutes. Take off the stove.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Stir completely until combined. If the mixture looks too loose, mix in some extra breading.

Using your hands, shape the preparation into elongated patties somewhat larger than a walnut but more compact than an egg, and set them on a tray lined with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a depth of about half an inch. Cook the patties a small batch for 2–3 minutes per side, turning so they are golden brown everywhere, then transfer on paper towel.

Serve with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a highly nutritious appetizer or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to serve

Add the lentils in a pan and cover with enough fresh water. Cook over a moderate heat for about 20 mins or until nearly done, including more water to keep the lentils submerged if required.

Mix in the cracked wheat and proceed cooking until softened. Drain the mixture well and set aside in a mixing bowl.

Warm half of the