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Leek Croquettes

Small crispy croquettes, commonly called keftedes, stand as a treasured signature dish in Jewish cuisine. These particular leek patties present a flavorful combination of rich ground beef with the subtle, mildly sweet flavour of fresh leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and remove the roots and the majority of the dark green parts. Cut into halves lengthways then into half-inch pieces. Place in a deep frying pan and fill with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor generously with pepper and salt. Combine completely using your fingers then form a few scoops into a croquette, flattening a slightly. Set on a platter and proceed for the remaining of the ingredients.

Heat oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, cook the fritters in small batches until golden brown on both sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Transfer the finished croquettes to a tray topped with kitchen paper and permit to drain.

Serve with lemon slices.

Spinach Patties

These spinach and cheese croquettes are a real pleasure. The golden exterior reveals a soft interior. The leafy spinach adds a vibrant, slightly earthy flavor, while the cheese offers a deep, savory smoothness. It's possible to replace the dairy cheese with steamed, pureed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

If using leafy greens, wash it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Place in a deep pan with a bit of water over a medium flame. Once softened, remove in a colander for about 15 minutes, then remove any remaining moisture and reserve.

If using defrosted spinach, thoroughly squeeze out excess liquid.

Heat the olive oil in a skillet over a medium flame and saute the diced onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Combine thoroughly until blended. If the mixture looks too soft, incorporate some additional breadcrumbs.

With your fingers, form the mixture into oval shapes slightly larger than a walnut but more compact than an egg, and place them on a tray covered with baking paper. Cover and cool for at least 1 hour.

In a wide pan over medium flame, preheat cooking oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes on both sides, turning so they are golden completely, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only delicious but also a highly healthy appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Add the dry lentils in a pan and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring additional water to maintain the pulses immersed if required.

Add the burghul and continue cooking until softened. Remove the water from the ingredients well and set aside in a bowl.

Preheat a portion of the