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Leek Croquettes

Small crispy croquettes, typically called keftedes, stand as a cherished delicacy in Jewish cooking. These wonderful leek fritters present a tasty combination of rich minced beef with the gentle, mildly sweet taste of fresh leeks, making them truly addictive.

Yields 12

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

Thoroughly wash the green leeks properly and trim off the root ends and the bulk of the green stalk. Cut into halves along the length then into 1.5-centimeter pieces. Place in a deep pan and submerge with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and place in a big bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and paprika and season generously with seasoning. Stir well using your palms then shape a few spoonfuls into a croquette, flattening a slightly. Set on a platter and continue for the remaining of the ingredients.

Preheat cooking oil in a pan to a level of about ¾ inch over a medium heat. When the heated oil is ready, fry the patties in small batches until golden on all sides. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Take out the finished fritters to a plate covered with kitchen paper and allow to rest.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a real pleasure. The crunchy crust opens up to a smooth filling. The leafy spinach adds a fresh, slightly green flavor, while the cheese offers a deep, flavorful richness. Feel free to swap the cheese with boiled, mashed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

When using raw spinach, rinse it thoroughly, removing any stalks, and coarsely chop it into big pieces. Put in a deep pan with a little water over a moderate heat. Once cooked, strain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and fry the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a large bowl and season with seasoning. Stir thoroughly until combined. If the mixture seems too loose, mix in some additional crumbs.

By hand, form the dough into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and set them on a tray lined with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, preheat cooking oil to a depth of about half an inch. Fry the croquettes a few at a time for 2–3 minutes on both sides, flipping so they are crispy completely, then put on kitchen roll.

Present with lemon slices.

Lentil Patties

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

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Add the brown lentils in a pot and fill with plenty of fresh water. Cook over a medium heat for about 20 mins or until nearly done, adding extra liquid to maintain the pulses covered if necessary.

Add the cracked wheat and proceed cooking until tender. Strain the mixture thoroughly and set aside in a container.

Warm 50% of the