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Leek Croquettes

Bite-sized fried fritters, commonly known as keftedes, stand as a beloved speciality in Jewish cooking. These leek croquettes present a delicious blend of savory ground beef with the delicate, slightly sweet taste of leeks, making them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and trim off the base and most of the green tops. Slice in half lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and sweet paprika and season generously with pepper and salt. Combine completely using your hands then form a several tablespoonfuls into a ball, pressing a bit. Put on a plate and proceed for the remaining of the ingredients.

Preheat oil in a frying pan to a amount of about 2cm over a medium heat. When the heated oil is sizzling, cook the croquettes in small batches until golden brown on both sides. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the finished croquettes to a tray topped with kitchen paper and permit to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese patties are a genuine pleasure. The crunchy exterior opens up to a creamy filling. The leafy spinach imparts a vibrant, somewhat natural taste, while the cheese provides a deep, savory richness. Feel free to swap the dairy cheese with cooked, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or sunflower oil)
• Fresh lemon, to garnish

If using leafy greens, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into sizable portions. Put in a big pot with a small amount hot water over a moderate heat. Once wilted, drain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

When working with previously frozen spinach, thoroughly remove extra water.

Preheat the olive oil in a frying pan over a medium heat and saute the onion and garlic until softened, about 4 minutes. Take off the heat.

Combine the wilted spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and season with pepper and salt. Combine completely until combined. If the preparation appears too loose, incorporate some additional breading.

Using your hands, shape the mixture into oval shapes a bit bigger than a walnut but more compact than an large egg, and place them on a tray lined with parchment paper. Cover and cool for at least one hour.

In a wide pan over moderate heat, warm oil to a amount of about half an inch. Brown the croquettes a handful for 2–3 minutes per side, rotating so they are golden all over, then place on absorbent paper.

Present with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only flavorful but also a extremely wholesome bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and cover with plenty of fresh water. Cook over a medium flame for about 20 mins or until almost cooked, adding extra liquid to maintain the legumes immersed if required.

Add the burghul and keep cooking until softened. Remove the water from the ingredients completely and set aside in a container.

Heat 50% of the