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Leek Patties

Petite pan-fried patties, typically referred to as keftedes, represent a beloved signature dish in Jewish cooking. These particular leek croquettes deliver a tasty blend of rich minced beef with the gentle, mildly sweet essence of fresh leeks, and they are utterly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the fresh leeks well and trim off the roots and the bulk of the dark green parts. Slice in half along the length then into 1.5-centimeter rounds. Place in a large skillet and fill with fresh water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and place in a big bowl with the beef, eggs, matzo meal, dill, parsley and spice and flavor well with pepper and salt. Mix completely using your hands then form a several scoops into a patty, pressing a bit. Set on a platter and proceed for the rest of the ingredients.

Preheat oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the patties in small batches until golden on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Remove the ready fritters to a dish covered with paper towel and allow to cool.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a genuine pleasure. The crispy exterior gives way to a creamy center. The fresh spinach imparts a bright, somewhat green note, while the dairy gives a deep, umami richness. Feel free to swap the dairy cheese with boiled, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, clean it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a small amount liquid over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then remove any excess liquid and reserve.

When working with previously frozen spinach, carefully remove excess liquid.

Warm the oil in a pan over a medium flame and cook the diced onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Put the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and spice with salt and pepper. Mix well until incorporated. If the dough looks too wet, add some extra breadcrumbs.

With your fingers, form the mixture into oval croquettes slightly larger than a nut but smaller than an chicken egg, and place them on a baking sheet lined with wax paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, warm olive oil to a depth of about 1 centimeter. Cook the fritters a handful for a couple of minutes per side, turning so they are golden brown everywhere, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely nutritious appetizer or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a saucepan and fill with plenty of fresh water. Boil over a medium heat for about 20 mins or until partially softened, including extra liquid to ensure the lentils immersed if required.

Mix in the cracked wheat and continue cooking until softened. Strain the ingredients well and reserve in a container.

Preheat 50% of the