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Leek Croquettes

Bite-sized pan-fried croquettes, often called keftedes, are a cherished signature dish in Jewish cooking. These wonderful leek fritters present a flavorful fusion of savory ground beef with the delicate, mildly sweet flavour of tender leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and remove the base and the bulk of the green tops. Chop in half along the length then into 1.5cm pieces. Transfer in a large skillet and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until tender.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and spice and flavor generously with pepper and salt. Mix thoroughly using your hands then mold a couple of tablespoonfuls into a patty, flattening a slightly. Put on a tray and continue for the balance of the preparation.

Preheat olive oil in a skillet to a depth of about 2cm over a medium flame. When the oil is sizzling, brown the croquettes in batches until golden brown on all sides. (Do not fill the frying pan as this drops the oil temperature of the oil.) Remove the finished croquettes to a tray topped with paper towel and allow to cool.

Offer with fresh lemon.

Spinach Patties

These amazing spinach with cheese patties are a real delight. The golden crust gives way to a smooth filling. The leafy spinach adds a bright, somewhat earthy taste, while the dairy gives a savory, flavorful creaminess. Feel free to swap the cheesy element with steamed, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to accompany

If using raw spinach, wash it thoroughly, removing any hard stems, and coarsely chop it into sizable portions. Put in a deep pan with a small amount hot water over a medium flame. Once wilted, drain in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a skillet over a medium flame and saute the chopped onion and garlic until softened, about four minutes. Turn off the heat.

Place the prepared spinach, cooked onion and garlic, grated cheese, ricotta, spice, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir well until incorporated. If the mixture appears too wet, incorporate some additional crumbs.

By hand, mold the dough into oval croquettes a bit bigger than a nut but smaller than an egg, and put them on a tray covered with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, preheat oil to a depth of about 1 centimeter. Fry the fritters a handful for two to three minutes per side, turning so they are golden all over, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only tasty but also a highly nutritious appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pot and fill with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until partially softened, including additional water to ensure the lentils covered if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul well and put aside in a container.

Preheat half of the