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Leek Patties

Bite-sized fried croquettes, typically called keftedes, stand as a cherished signature dish in Jewish cuisine. These wonderful leek fritters deliver a flavorful fusion of rich beef with the gentle, sweetly mild taste of leeks, making them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the fresh leeks properly and cut away the roots and most of the green tops. Chop in half lengthways then into half-inch slices. Place in a deep frying pan and cover with cold water, then heat over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and spice generously with seasoning. Mix completely using your hands then mold a few scoops into a patty, flattening a bit. Put on a plate and proceed for the rest of the ingredients.

Heat oil in a pan to a depth of about ¾ inch over a moderate heat. When the oil is hot, fry the croquettes in small batches until golden on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Take out the finished fritters to a dish topped with absorbent paper and permit to drain.

Present with lemon slices.

Spinach Patties

These spinach and cheese patties are a real delight. The crispy crust opens up to a soft center. The spinach adds a fresh, somewhat natural note, while the grated cheese offers a savory, savory smoothness. Feel free to swap the dairy cheese with steamed, mashed spuds if you like.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to serve

For fresh spinach, rinse it carefully, removing any stalks, and coarsely chop it into big pieces. Place in a deep pan with a bit of water over a medium heat. Once softened, strain in a colander for about 15 mins, then squeeze out any extra water and set aside.

If using previously frozen spinach, completely squeeze out excess liquid.

Heat the cooking oil in a pan over a moderate heat and fry the onion and garlic cloves until softened, about four minutes. Turn off the flame.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with seasoning. Stir well until combined. If the dough seems too loose, incorporate some additional breading.

With your fingers, mold the preparation into elongated patties a bit bigger than a nut but more compact than an egg, and put them on a baking sheet lined with wax paper. Cover and cool for at least one hour.

In a wide pan over medium heat, warm oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes on both sides, turning so they are crispy everywhere, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these fritters are not only delicious but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a pan and submerge with ample fresh water. Boil over a medium flame for about 20 mins or until almost cooked, adding additional water to keep the legumes immersed if required.

Stir in the burghul and continue cooking until tender. Remove the water from the mixture completely and put aside in a container.

Warm half of the