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Leek Croquettes

Petite crispy croquettes, commonly known as keftedes, are a treasured speciality in Jewish cuisine. These wonderful leek croquettes present a flavorful blend of hearty ground beef with the gentle, sweetly mild taste of fresh leeks, making them utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to serve

Clean the fresh leeks properly and cut away the root ends and most of the green tops. Chop lengthwise longways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with fresh water, then heat over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor generously with pepper and salt. Combine well using your palms then form a several scoops into a croquette, flattening a bit. Put on a platter and repeat for the balance of the preparation.

Preheat oil in a pan to a level of about 2cm over a moderate heat. When the oil is ready, brown the fritters in small batches until crispy on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the finished croquettes to a tray lined with paper towel and allow to cool.

Serve with lemon slices.

Spinach Patties

These cheesy spinach patties are a real pleasure. The golden outside reveals a creamy center. The leafy spinach imparts a bright, moderately green taste, while the cheese gives a deep, savory richness. Feel free to swap the cheesy element with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

When using leafy greens, clean it well, getting rid of any tough stems, and roughly chop it into large chunks. Put in a deep pan with a little hot water over a medium flame. Once cooked, strain in a strainer for about 15 mins, then press out any extra water and put aside.

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

Heat the oil in a frying pan over a medium flame and cook the onion and garlic cloves until translucent, about four minutes. Take off the heat.

Put the prepared spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and flavor with salt and pepper. Mix completely until blended. If the preparation seems too loose, incorporate some additional breading.

With your fingers, shape the preparation into elongated patties a bit bigger than a walnut shell but more compact than an chicken egg, and place them on a plate topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes each side, flipping so they are golden brown everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Patties

With their golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Place the lentils in a saucepan and cover with enough water. Boil over a moderate heat for about twenty minutes or until nearly done, including additional water to ensure the lentils submerged if necessary.

Mix in the bulgur wheat and continue cooking until softened. Strain the mixture well and reserve in a bowl.

Warm a portion of the