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Leek Croquettes

Small fried croquettes, commonly referred to as keftedes, are a cherished signature dish in Jewish culinary traditions. These leek fritters present a flavorful fusion of hearty beef with the gentle, sweetly mild essence of tender leeks, rendering them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and cut away the root ends and the bulk of the green tops. Cut into halves lengthways then into 1.5-centimeter slices. Transfer in a deep pan and fill with cold water, then heat over a medium heat for about 20 mins or until tender.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and flavor well with pepper and salt. Mix completely using your palms then mold a several tablespoonfuls into a croquette, flattening a little. Place on a tray and repeat for the remaining of the preparation.

Warm cooking oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the fritters in small groups until golden brown on each side. (Do not fill the frying pan as this reduces the heat of the cooking oil.) Remove the ready croquettes to a tray covered with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a real delight. The crispy outside reveals a creamy filling. The spinach brings a vibrant, somewhat natural taste, while the grated cheese provides a deep, flavorful creaminess. Feel free to swap the cheesy element with cooked, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon slices, to accompany

For leafy greens, clean it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Put in a deep pan with a small amount hot water over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and put aside.

For defrosted spinach, thoroughly squeeze out extra water.

Warm the oil in a skillet over a moderate heat and saute the diced onion and minced garlic until softened, about four minutes. Turn off the flame.

Combine the cooked spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a container and season with salt and pepper. Mix thoroughly until blended. If the preparation appears too loose, mix in some extra breading.

Using your hands, shape the preparation into oval shapes somewhat larger than a nut but more compact than an egg, and place them on a plate lined with baking paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a depth of about 1cm. Brown the croquettes a handful for 2–3 minutes on both sides, turning so they are golden brown completely, then place on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a highly wholesome appetizer or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Put the lentils in a pot and submerge with plenty of fresh water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring more water to maintain the lentils covered if needed.

Stir in the cracked wheat and proceed cooking until softened. Drain the mixture well and set aside in a container.

Heat 50% of the