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Leek Croquettes

Bite-sized fried fritters, commonly referred to as keftedes, stand as a cherished speciality in Jewish cooking. These wonderful leek croquettes offer a delicious fusion of rich beef with the delicate, mildly sweet essence of fresh leeks, making them absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks carefully and cut away the root ends and the majority of the green tops. Slice lengthwise along the length then into half-inch slices. Transfer in a large skillet and submerge with fresh water, then cook over a medium flame for about 20 mins or until tender.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season generously with seasoning. Mix thoroughly using your fingers then form a few spoonfuls into a ball, flattening a bit. Put on a platter and repeat for the remaining of the ingredients.

Heat cooking oil in a pan to a level of about 2 centimeters over a medium heat. When the heated oil is hot, cook the croquettes in batches until golden brown on each side. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Take out the cooked patties to a dish lined with kitchen paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a real delight. The golden exterior reveals a soft interior. The fresh spinach imparts a fresh, slightly earthy note, while the cheese gives a savory, savory smoothness. It's possible to replace the cheesy element with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to garnish

For leafy greens, wash it well, discarding any hard stems, and cut into it into big pieces. Place in a deep pan with a small amount hot water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then remove any excess liquid and reserve.

If using previously frozen spinach, completely squeeze out extra water.

Preheat the cooking oil in a frying pan over a medium heat and fry the onion and garlic until tender, about a few minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Mix thoroughly until blended. If the dough looks too wet, mix in some more crumbs.

By hand, form the dough into oval shapes somewhat larger than a walnut shell but smaller than an egg, and put them on a baking sheet lined with parchment paper. Seal and cool for at least one hour.

In a big skillet over medium flame, preheat cooking oil to a amount of about half an inch. Fry the croquettes a few at a time for two to three minutes on both sides, rotating so they are crispy everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the lentils in a pot and cover with enough fresh water. Boil over a moderate heat for about 20 mins or until nearly done, adding more water to maintain the legumes immersed if needed.

Add the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul completely and reserve in a container.

Preheat half of the