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Leek Croquettes

Petite fried fritters, commonly referred to as keftedes, are a treasured delicacy in Jewish cooking. These particular leek fritters deliver a flavorful combination of hearty minced beef with the subtle, slightly sweet flavour of leeks, and they are absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the green leeks carefully and remove the base and most of the dark green parts. Cut lengthwise lengthways then into 1.5-centimeter slices. Place in a large skillet and submerge with water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor liberally with pepper and salt. Mix well using your palms then mold a several scoops into a patty, pressing a bit. Put on a platter and continue for the balance of the mixture.

Preheat olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the patties in small batches until crispy on both sides. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Take out the finished croquettes to a tray topped with paper towel and allow to cool.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine delight. The crispy outside reveals a soft center. The fresh spinach adds a fresh, somewhat natural taste, while the grated cheese provides a rich, savory richness. You can substitute the cheese with cooked, pureed spuds if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

If using leafy greens, clean it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a small amount hot water over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then press out any remaining moisture and reserve.

For previously frozen spinach, carefully remove unwanted moisture.

Warm the oil in a frying pan over a moderate heat and saute the onion and garlic until softened, about 4 minutes. Remove from the heat.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Combine well until blended. If the preparation appears too soft, mix in some more breadcrumbs.

Using your hands, form the preparation into oval croquettes somewhat larger than a walnut but smaller than an large egg, and place them on a baking sheet covered with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a level of about 1cm. Cook the patties a small batch for a couple of minutes per side, flipping so they are crispy completely, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these fritters are not only tasty but also a extremely wholesome bite or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a pot and fill with plenty of fresh water. Cook over a medium heat for about 20 mins or until almost cooked, pouring more water to maintain the pulses submerged if needed.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture completely and set aside in a mixing bowl.

Preheat 50% of the