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Leek Croquettes

Bite-sized pan-fried fritters, commonly known as keftedes, stand as a beloved signature dish in Jewish culinary traditions. These particular leek croquettes deliver a flavorful fusion of savory minced beef with the delicate, mildly sweet essence of leeks, making them utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the fresh leeks carefully and cut away the base and the bulk of the green tops. Chop into halves longways then into half-inch slices. Put in a deep pan and cover with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, parsley and spice and flavor liberally with pepper and salt. Stir well using your hands then mold a few scoops into a croquette, flattening a bit. Place on a platter and proceed for the balance of the preparation.

Preheat olive oil in a frying pan to a level of about 2cm over a medium flame. When the oil is ready, cook the patties in batches until golden on both sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Remove the cooked patties to a dish lined with paper towel and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a true treat. The crispy crust gives way to a smooth center. The spinach brings a vibrant, somewhat earthy note, while the grated cheese provides a deep, flavorful creaminess. Feel free to swap the cheese with boiled, pureed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

For raw spinach, clean it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Place in a big pot with a little water over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a pan over a medium flame and saute the onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Combine the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Combine well until blended. If the dough looks too loose, mix in some more breadcrumbs.

With your fingers, form the mixture into elongated patties somewhat larger than a nut but less bulky than an large egg, and set them on a tray topped with parchment paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a level of about 1cm. Fry the patties a handful for a couple of minutes per side, rotating so they are golden completely, then put on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these patties are not only tasty but also a extremely healthy appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 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 garnish

Place the dry lentils in a pot and fill with enough cold water. Boil over a medium flame for about twenty minutes or until partially softened, including more water to ensure the lentils immersed if required.

Add the burghul and keep cooking until fully cooked. Strain the ingredients completely and set aside in a mixing bowl.

Preheat a portion of the