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Leek Croquettes

Bite-sized fried fritters, typically referred to as keftedes, represent a beloved signature dish in Jewish cuisine. These wonderful leek croquettes present a tasty blend of rich minced beef with the delicate, sweetly mild flavour of fresh leeks, and they are absolutely irresistible.

Produces 12

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

Thoroughly wash the green leeks well and trim off the roots and the bulk of the dark green parts. Chop lengthwise along the length then into 1.5cm pieces. Put in a deep pan and fill with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and spice generously with seasoning. Combine completely using your fingers then mold a few scoops into a ball, shaping a bit. Put on a platter and continue for the balance of the preparation.

Warm oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is sizzling, cook the patties in batches until crispy on all sides. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Remove the cooked patties to a plate covered with kitchen paper and let to rest.

Present with lemon slices.

Keftes de Espinacha

These spinach with cheese patties are a real treat. The golden outside gives way to a smooth filling. The fresh spinach brings a bright, somewhat green flavor, while the cheese provides a rich, savory richness. It's possible to replace the cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to garnish

For fresh spinach, clean it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a deep pan with a bit of liquid over a medium flame. Once wilted, drain in a colander for about 15 mins, then remove any excess liquid and set aside.

When working with defrosted spinach, thoroughly press out extra water.

Heat the oil in a pan over a medium flame and cook the diced onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and beaten eggs in a large bowl and spice with seasoning. Stir completely until incorporated. If the mixture appears too wet, mix in some extra breading.

With your fingers, form the mixture into elongated patties somewhat larger than a walnut shell but less bulky than an large egg, and place them on a baking sheet covered with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, warm cooking oil to a amount of about half an inch. Cook the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are golden all over, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only flavorful but also a highly nutritious bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Add the brown lentils in a saucepan and cover with plenty of fresh water. Boil over a medium flame for about 20 minutes or until nearly done, including more water to ensure the pulses covered if necessary.

Stir in the cracked wheat and continue cooking until tender. Strain the mixture thoroughly and set aside in a container.

Heat 50% of the