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Leek Patties

Small fried croquettes, commonly referred to as keftedes, stand as a beloved speciality in Jewish cooking. These particular leek croquettes offer a tasty blend of hearty beef with the subtle, sweetly mild essence of fresh leeks, rendering them truly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and trim off the root ends and the bulk of the green stalk. Cut lengthwise lengthways then into half-inch pieces. Put in a large skillet and cover with water, then cook over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with pepper and salt. Mix thoroughly using your palms then shape a several scoops into a patty, pressing a slightly. Set on a tray and repeat for the balance of the preparation.

Warm olive oil in a pan to a level of about ¾ inch over a medium heat. When the oil is hot, brown the fritters in small groups until golden on each side. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Remove the finished patties to a dish topped with absorbent paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine treat. The crunchy crust opens up to a soft interior. The leafy spinach imparts a bright, slightly natural flavor, while the grated cheese gives a deep, flavorful richness. You can substitute the dairy cheese with steamed, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Cooking oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

When using leafy greens, clean it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Place in a deep pan with a small amount water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

When working with previously frozen spinach, carefully squeeze out excess liquid.

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

Combine the prepared spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Mix well until blended. If the dough seems too soft, add some extra breading.

By hand, mold the dough into oval croquettes a bit bigger than a walnut shell but less bulky than an egg, and set them on a plate covered with wax paper. Seal and cool for at least 1 hour.

In a wide pan over moderate heat, warm olive oil to a level of about half an inch. Fry the croquettes a few at a time for two to three minutes each side, rotating so they are golden brown everywhere, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a highly wholesome appetizer or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and cover with ample water. Simmer over a medium flame for about twenty minutes or until almost cooked, adding additional water to keep the legumes submerged if needed.

Add the bulgur wheat and keep cooking until softened. Drain the mixture thoroughly and set aside in a container.

Warm 50% of the