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Leek Patties

Petite fried fritters, commonly known as keftedes, represent a cherished signature dish in Jewish cooking. These wonderful leek fritters deliver a flavorful blend of hearty ground beef with the subtle, mildly sweet essence of leeks, making them utterly addictive.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks carefully and cut away the root ends and the bulk of the dark green parts. Slice into halves longways then into half-inch pieces. Place in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and place in a big bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Stir thoroughly using your palms then form a few tablespoonfuls into a ball, pressing a bit. Set on a tray and proceed for the remaining of the preparation.

Preheat olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, cook the croquettes in small groups until golden on both sides. (Do not fill the pan as this drops the heat of the oil.) Transfer the cooked patties to a dish covered with paper towel and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a real pleasure. The crunchy crust opens up to a smooth interior. The fresh spinach imparts a vibrant, slightly earthy taste, while the grated cheese offers a deep, umami creaminess. Feel free to swap the dairy cheese with boiled, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

If using fresh spinach, wash it well, getting rid of any hard stems, and roughly chop it into large chunks. Place in a large saucepan with a little water over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then press out any extra water and set aside.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and saute the diced onion and garlic until translucent, about 4 minutes. Remove from the heat.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Combine completely until incorporated. If the preparation seems too loose, incorporate some additional breadcrumbs.

Using your hands, mold the mixture into elongated patties a bit bigger than a nut but less bulky than an egg, and put them on a tray lined with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, preheat oil to a depth of about 1 centimeter. Brown the fritters a few at a time for a couple of minutes on both sides, flipping so they are golden brown everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only delicious but also a highly wholesome bite or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a pan and submerge with plenty of fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to keep the legumes immersed if necessary.

Stir in the burghul and keep cooking until fully cooked. Strain the lentils and burghul completely and set aside in a container.

Warm 50% of the