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Leek Croquettes

Small pan-fried fritters, commonly referred to as keftedes, are a beloved delicacy in Jewish cooking. These leek croquettes offer a flavorful blend of savory minced beef with the gentle, sweetly mild taste of tender leeks, making them absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks well and cut away the base and the majority of the green tops. Cut in half longways then into 1.5cm slices. Transfer in a deep frying pan and cover with water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice well with salt and pepper. Combine thoroughly using your hands then mold a several spoonfuls into a croquette, pressing a little. Put on a platter and repeat for the remaining of the preparation.

Heat oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is hot, cook the croquettes in small batches until crispy on all sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Take out the ready patties to a dish topped with kitchen paper and permit to rest.

Serve with fresh lemon.

Spinach Patties

These spinach with cheese patties are a true delight. The crispy outside gives way to a soft filling. The spinach adds a fresh, moderately earthy note, while the grated cheese gives a deep, umami richness. It's possible to replace the cheese with boiled, pureed potato if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

When using raw spinach, rinse it well, removing any hard stems, and coarsely chop it into big pieces. Put in a big pot with a small amount hot water over a medium flame. Once softened, remove in a sieve for about 15 minutes, then press out any excess liquid and put aside.

When working with previously frozen spinach, thoroughly press out extra water.

Heat the oil in a skillet over a medium heat and saute the diced onion and minced garlic until tender, about a few minutes. Take off the stove.

Place the prepared spinach, cooked onion and garlic, grated cheese, ricotta, spice, sweet paprika, breading and eggs in a large bowl and season with seasoning. Mix completely until blended. If the mixture seems too wet, mix in some additional breadcrumbs.

With your fingers, shape the preparation into oval shapes somewhat larger than a nut but less bulky than an egg, and put them on a plate covered with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a amount of about 1 centimeter. Fry the patties a handful for two to three minutes per side, flipping so they are golden everywhere, then place on kitchen roll.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to taste
• Yogurt and fresh lemon, to accompany

Place the lentils in a saucepan and fill with ample cold water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to keep the legumes immersed if required.

Mix in the bulgur wheat and continue cooking until tender. Remove the water from the ingredients thoroughly and set aside in a container.

Warm 50% of the