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Leek Croquettes

Small fried fritters, often referred to as keftedes, stand as a beloved signature dish in Jewish cuisine. These particular leek fritters offer a delicious combination of savory beef with the gentle, slightly sweet flavour of fresh leeks, rendering them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the leeks well and remove the root ends and the majority of the green stalk. Chop into halves lengthways then into half-inch slices. Put in a large skillet and submerge with cold water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice generously with seasoning. Stir thoroughly using your hands then shape a couple of tablespoonfuls into a croquette, pressing a bit. Put on a platter and continue for the rest of the ingredients.

Preheat olive oil in a frying pan to a level of about 2cm over a medium flame. When the oil is sizzling, brown the patties in small groups until golden brown on each side. (Do not fill the skillet as this lowers the heat of the oil.) Remove the finished croquettes to a tray lined with absorbent paper and permit to rest.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach fritters are a genuine pleasure. The crispy crust reveals a soft filling. The spinach brings a bright, somewhat earthy note, while the dairy gives a savory, flavorful richness. It's possible to replace the cheese with steamed, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon wedges, to garnish

For raw spinach, clean it well, removing any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a bit of liquid over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then squeeze out any extra water and reserve.

When working with defrosted spinach, thoroughly remove unwanted moisture.

Heat the olive oil in a pan over a medium heat and cook the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Stir completely until combined. If the preparation appears too loose, mix in some additional crumbs.

Using your hands, form the dough into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and set them on a baking sheet covered with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a level of about half an inch. Fry the fritters a few at a time for two to three minutes on both sides, flipping so they are golden brown completely, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and soft inside, these patties are not only flavorful but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a pan and fill with plenty of fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the lentils covered if required.

Add the bulgur wheat and continue cooking until tender. Drain the ingredients completely and reserve in a mixing bowl.

Preheat a portion of the