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Leek Croquettes

Bite-sized fried croquettes, typically referred to as keftedes, stand as a beloved speciality in Jewish cuisine. These wonderful leek fritters present a flavorful fusion of rich beef with the gentle, mildly sweet essence of fresh leeks, and they are absolutely addictive.

Yields 12

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

Wash the green leeks properly and cut away the root ends and the majority of the green tops. Cut in half along the length then into 1.5cm rounds. Put in a deep pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and spice liberally with salt and pepper. Stir completely using your fingers then mold a few spoonfuls into a ball, flattening a slightly. Set on a tray and repeat for the rest of the mixture.

Heat cooking oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, brown the patties in small groups until golden on each side. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Remove the finished fritters to a dish lined with absorbent paper and let to rest.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a true treat. The crunchy exterior gives way to a soft interior. The leafy spinach adds a vibrant, slightly earthy flavor, while the grated cheese gives a deep, flavorful smoothness. You can substitute the dairy cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, wash it well, discarding any tough stems, and roughly chop it into big pieces. Put in a big pot with a bit of liquid over a medium flame. Once cooked, drain in a colander for about a quarter hour, then squeeze out any extra water and set aside.

If using thawed frozen spinach, thoroughly remove excess liquid.

Heat the cooking oil in a skillet over a moderate heat and cook the chopped onion and garlic until translucent, about 4 minutes. Take off the flame.

Put the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and spice with pepper and salt. Mix well until incorporated. If the mixture appears too loose, add some more breading.

Using your hands, form the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an large egg, and place them on a plate covered with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, heat oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes on both sides, flipping so they are golden completely, then put on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a wonderfully wholesome bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pan and fill with plenty of cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, including more water to maintain the pulses covered if needed.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the mixture completely and reserve in a bowl.

Preheat a portion of the