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Leek Croquettes

Bite-sized fried fritters, typically called keftedes, represent a cherished signature dish in Jewish cooking. These particular leek croquettes present a tasty fusion of hearty ground beef with the delicate, sweetly mild taste of leeks, making them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks carefully and cut away the base and the majority of the green stalk. Cut into halves along the length then into half-inch slices. Place in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, parsley and paprika and spice generously with salt and pepper. Mix well using your palms then form a few tablespoonfuls into a croquette, pressing a slightly. Set on a platter and continue for the rest of the preparation.

Heat cooking oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is sizzling, fry the patties in batches until golden on both sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Remove the finished fritters to a plate lined with paper towel and let to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true delight. The crunchy crust opens up to a smooth interior. The leafy spinach brings a bright, moderately earthy note, while the dairy gives a savory, flavorful richness. It's possible to replace the cheese with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, clean it well, getting rid of any stalks, and cut into it into big pieces. Put in a deep pan with a bit of liquid over a medium flame. Once softened, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and fry the onion and minced garlic until softened, about four minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Stir completely until incorporated. If the mixture looks too loose, add some extra crumbs.

By hand, shape the preparation into elongated patties slightly larger than a nut but more compact than an large egg, and set them on a baking sheet topped with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, warm olive oil to a depth of about 1cm. Cook the fritters a small batch for 2–3 minutes on both sides, rotating so they are golden brown completely, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a highly wholesome appetizer or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Add the brown lentils in a saucepan and submerge with plenty of water. Cook over a medium flame for about 20 mins or until nearly done, adding more water to ensure the pulses covered if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the ingredients thoroughly and reserve in a bowl.

Warm half of the