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Leek Patties

Small fried croquettes, commonly referred to as keftedes, stand as a cherished delicacy in Jewish cooking. These particular leek fritters present a flavorful blend of hearty ground beef with the gentle, mildly sweet taste of leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks properly and trim off the roots and most of the green stalk. Slice lengthwise longways then into half-inch slices. Place in a deep pan and fill with water, then cook over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and flavor well with salt and pepper. Mix thoroughly using your palms then shape a several scoops into a ball, flattening a bit. Put on a plate and repeat for the balance of the mixture.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is sizzling, fry the fritters in small batches until crispy on each side. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Remove the finished croquettes to a plate lined with paper towel and permit to cool.

Serve with lemon wedges.

Spinach Patties

These delightful spinach and cheese fritters are a genuine pleasure. The crunchy exterior opens up to a creamy center. The leafy spinach imparts a vibrant, slightly earthy taste, while the cheese offers a deep, umami smoothness. You can substitute the cheese with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

If using raw spinach, wash it carefully, removing any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a little hot water over a medium heat. Once softened, strain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

For previously frozen spinach, thoroughly press out extra water.

Preheat the olive oil in a skillet over a moderate heat and saute the diced onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a container and spice with pepper and salt. Stir thoroughly until incorporated. If the preparation seems too soft, incorporate some additional breadcrumbs.

Using your hands, form the dough into elongated patties slightly larger than a walnut shell but smaller than an egg, and place them on a tray covered with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Brown the croquettes a small batch for a couple of minutes per side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only delicious but also a highly wholesome appetizer or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Yogurt and lemon slices, to accompany

Put the lentils in a pan and submerge with ample water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding extra liquid to ensure the lentils submerged if needed.

Add the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Preheat a portion of the