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Leek Croquettes

Small fried patties, often known as keftedes, stand as a beloved signature dish in Jewish cooking. These particular leek patties present a tasty fusion of savory minced beef with the subtle, mildly sweet taste of tender leeks, making them utterly addictive.

Yields 12

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

Thoroughly wash the green leeks carefully and trim off the roots and most of the green tops. Slice lengthwise lengthways then into half-inch pieces. Put in a deep pan and fill with cold water, then heat over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and season liberally with seasoning. Stir thoroughly using your hands then form a several spoonfuls into a patty, flattening a bit. Put on a plate and continue for the remaining of the preparation.

Preheat olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, brown the fritters in batches until golden on both sides. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Take out the finished patties to a plate topped with kitchen paper and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a true delight. The crunchy crust gives way to a smooth center. The spinach imparts a fresh, somewhat natural taste, while the cheese provides a deep, savory richness. Feel free to swap the dairy cheese with steamed, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it carefully, removing any stalks, and cut into it into big pieces. Put in a deep pan with a bit of liquid over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the oil in a pan over a medium flame and saute the onion and garlic cloves until softened, about four minutes. Remove from the flame.

Put the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine well until combined. If the dough appears too soft, mix in some extra breadcrumbs.

Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut but smaller than an egg, and set them on a baking sheet lined with parchment paper. Cover and refrigerate for at least one hour.

In a big skillet over medium flame, warm cooking oil to a depth of about half an inch. Brown the patties a handful for 2–3 minutes on both sides, flipping so they are golden completely, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these croquettes are not only delicious but also a extremely wholesome bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a saucepan and cover with enough water. Boil over a medium flame for about twenty minutes or until partially softened, including more water to keep the legumes immersed if needed.

Stir in the cracked wheat and proceed cooking until fully cooked. Strain the mixture well and put aside in a mixing bowl.

Preheat a portion of the