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Leek Patties

Small fried fritters, commonly called keftedes, are a cherished signature dish in Jewish cuisine. These particular leek croquettes offer a tasty fusion of savory minced beef with the subtle, slightly sweet taste of leeks, making them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks carefully and trim off the root ends and the bulk of the green stalk. Slice lengthwise longways then into 1.5cm rounds. Place in a deep pan and submerge with water, then simmer over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and paprika and flavor well with seasoning. Combine completely using your hands then shape a several tablespoonfuls into a patty, flattening a little. Set on a plate and proceed for the balance of the mixture.

Warm oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, cook the patties in small batches until golden on both sides. (Do not fill the pan as this drops the heat of the oil.) Take out the cooked patties to a tray covered with kitchen paper and let to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese croquettes are a real treat. The golden outside gives way to a creamy filling. The spinach brings a fresh, somewhat earthy taste, while the dairy offers a deep, savory creaminess. Feel free to swap the cheesy element with cooked, pureed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or neutral oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it carefully, discarding any hard stems, and roughly chop it into sizable portions. Place in a big pot with a little liquid over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then remove any extra water and put aside.

If using defrosted spinach, carefully squeeze out unwanted moisture.

Heat the oil in a skillet over a medium heat and saute the chopped onion and garlic until tender, about a few minutes. Take off the heat.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a container and season with salt and pepper. Stir well until combined. If the mixture appears too wet, add some more breading.

By hand, form the preparation into oval shapes somewhat larger than a walnut but smaller than an large egg, and put them on a plate covered with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat oil to a depth of about 1 centimeter. Fry the patties a handful for a couple of minutes on both sides, turning so they are crispy all over, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a highly wholesome appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to serve

Place the lentils in a pan and cover with plenty of cold water. Cook over a medium flame for about 20 mins or until nearly done, adding additional water to ensure the legumes immersed if needed.

Add the cracked wheat and proceed cooking until fully cooked. Strain the mixture thoroughly and set aside in a mixing bowl.

Preheat half of the