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Leek Croquettes

Bite-sized fried patties, commonly known as keftedes, stand as a beloved delicacy in Jewish cooking. These particular leek croquettes deliver a tasty blend of rich ground beef with the delicate, slightly sweet taste of leeks, making them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks well and remove the roots and the bulk of the green stalk. Cut lengthwise lengthways then into 1.5cm pieces. Transfer in a large skillet and cover with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and spice and flavor well with seasoning. Mix thoroughly using your fingers then mold a couple of tablespoonfuls into a croquette, pressing a little. Set on a plate and repeat for the balance of the mixture.

Warm oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, fry the fritters in batches until golden on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the ready fritters to a tray topped with paper towel and allow to drain.

Serve with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a real treat. The crunchy crust opens up to a soft center. The fresh spinach imparts a fresh, moderately natural note, while the grated cheese gives a rich, savory smoothness. You can substitute the dairy cheese with boiled, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, rinse it carefully, discarding any stalks, and roughly chop it into large chunks. Put in a deep pan with a little hot water over a medium flame. Once cooked, drain in a colander for about 15 minutes, then remove any extra water and put aside.

When working with previously frozen spinach, carefully remove extra water.

Heat the olive oil in a frying pan over a medium heat and saute the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine well until blended. If the preparation appears too loose, mix in some extra breadcrumbs.

With your fingers, mold the dough into elongated patties somewhat larger than a walnut but smaller than an large egg, and set them on a tray lined with parchment paper. Cover and chill for at least 1 hour.

In a wide pan over medium flame, preheat oil to a amount of about half an inch. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are crispy completely, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully wholesome bite or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and submerge with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, adding extra liquid to ensure the lentils immersed if required.

Mix in the burghul and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a container.

Warm 50% of the