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Leek Patties

Small fried fritters, often known as keftedes, are a treasured signature dish in Jewish culinary traditions. These particular leek croquettes offer a delicious blend of rich beef with the delicate, sweetly mild flavour of tender leeks, and they are absolutely crave-worthy.

Yields 12

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

Wash the fresh leeks properly and trim off the base and most of the dark green parts. Slice in half longways then into 1.5cm rounds. Transfer in a large skillet and submerge with water, then cook over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and transfer in a big bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and spice liberally with seasoning. Combine well using your hands then form a several spoonfuls into a ball, pressing a slightly. Place on a plate and proceed for the rest of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, cook the croquettes in small batches until golden on all sides. (Do not fill the pan as this drops the heat of the oil.) Remove the ready patties to a tray lined with absorbent paper and let to rest.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese croquettes are a real pleasure. The crispy crust reveals a smooth center. The fresh spinach adds a vibrant, slightly earthy taste, while the grated cheese gives a savory, savory richness. It's possible to replace the cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Oil for frying (or use neutral oil)
• Lemon slices, to garnish

When using raw spinach, clean it well, discarding any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a little water over a medium heat. Once softened, remove in a strainer for about 15 minutes, then press out any extra water and set aside.

If using previously frozen spinach, carefully press out excess liquid.

Preheat the olive oil in a skillet over a medium heat and cook the diced onion and garlic cloves until softened, about 4 minutes. Remove from the stove.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a container and season with salt and pepper. Stir completely until blended. If the dough looks too soft, add some more crumbs.

With your fingers, mold the dough into elongated patties a bit bigger than a nut but less bulky than an large egg, and set them on a plate lined with parchment paper. Wrap and chill for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a level of about half an inch. Fry the fritters a handful for a couple of minutes on both sides, rotating so they are crispy completely, then transfer on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully healthy appetizer or main course.

Produces 12

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

Add the dry lentils in a pot and submerge with enough water. Boil over a medium heat for about twenty minutes or until partially softened, adding extra liquid to maintain the pulses immersed if necessary.

Add the bulgur wheat and continue cooking until softened. Drain the ingredients thoroughly and put aside in a container.

Warm half of the