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Leek Croquettes

Petite pan-fried fritters, commonly known as keftedes, represent a cherished speciality in Jewish cuisine. These particular leek patties present a delicious combination of rich ground beef with the gentle, mildly sweet essence of leeks, rendering them truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to accompany

Clean the leeks well and remove the base and the bulk of the green stalk. Slice in half longways then into 1.5-centimeter pieces. Transfer in a deep pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Combine completely using your hands then form a few spoonfuls into a patty, shaping a little. Place on a platter and continue for the rest of the ingredients.

Heat olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the patties in small groups until crispy on all sides. (Do not fill the pan as this reduces the heat of the oil.) Remove the cooked croquettes to a tray lined with kitchen paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a true pleasure. The golden crust reveals a creamy filling. The leafy spinach brings a bright, somewhat natural taste, while the cheese offers a savory, savory richness. You can substitute the cheesy element with boiled, pureed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

If using raw spinach, clean it well, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount liquid over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then remove any remaining moisture and put aside.

For previously frozen spinach, thoroughly press out unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and cook the chopped onion and minced garlic until tender, about four minutes. Take off the stove.

Place the cooked spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Combine well until blended. If the preparation appears too loose, incorporate some extra crumbs.

With your fingers, form the mixture into oval croquettes slightly larger than a nut but less bulky than an egg, and put them on a plate lined with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a amount of about 1 centimeter. Cook the fritters a few at a time for two to three minutes each side, flipping so they are golden brown everywhere, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to garnish

Add the brown lentils in a pan and fill with ample cold water. Simmer over a medium heat for about 20 mins or until partially softened, pouring additional water to keep the legumes immersed if required.

Mix in the bulgur wheat and continue cooking until tender. Remove the water from the lentils and burghul well and reserve in a mixing bowl.

Preheat half of the