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Leek Croquettes

Petite fried patties, often known as keftedes, are a cherished speciality in Jewish cooking. These leek fritters present a delicious blend of rich minced beef with the gentle, sweetly mild taste of leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the leeks well and cut away the base and most of the green stalk. Cut in half lengthways then into 1.5-centimeter rounds. Put in a large skillet and submerge with water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Stir completely using your hands then shape a several scoops into a ball, flattening a bit. Set on a platter and continue for the balance of the ingredients.

Warm oil in a skillet to a depth of about ¾ inch over a moderate heat. When the heated oil is ready, cook the fritters in small batches until golden on each side. (Don't overcrowd the pan as this reduces the oil temperature of the cooking oil.) Take out the finished croquettes to a tray lined with paper towel and allow to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a real pleasure. The crunchy exterior opens up to a soft filling. The fresh spinach adds a fresh, moderately earthy note, while the dairy offers a deep, savory smoothness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For raw spinach, clean it carefully, removing any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a little water over a medium flame. Once cooked, drain in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

When working with defrosted spinach, completely press out excess liquid.

Heat the olive oil in a skillet over a medium flame and cook the diced onion and garlic until translucent, about a few minutes. Remove from the stove.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, breadcrumbs and eggs in a container and flavor with pepper and salt. Combine well until blended. If the preparation appears too soft, add some more breading.

With your fingers, mold the dough into elongated patties slightly larger than a walnut shell but more compact than an chicken egg, and place them on a tray covered with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, preheat oil to a level of about 1 centimeter. Cook the patties a small batch for two to three minutes each side, rotating so they are golden all over, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these fritters are not only tasty but also a extremely healthy bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to serve

Put the brown lentils in a saucepan and submerge with plenty of cold water. Boil over a medium flame for about 20 minutes or until nearly done, including additional water to maintain the lentils submerged if required.

Stir in the bulgur wheat and proceed cooking until tender. Strain the mixture thoroughly and put aside in a bowl.

Warm 50% of the