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Leek Patties

Bite-sized fried fritters, typically known as keftedes, stand as a cherished delicacy in Jewish cuisine. These wonderful leek patties offer a tasty combination of hearty beef with the delicate, sweetly mild taste of tender leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the fresh leeks well and cut away the roots and the majority of the green tops. Slice into halves along the length then into 1.5-centimeter slices. Put in a deep pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and season liberally with pepper and salt. Mix completely using your hands then shape a couple of scoops into a croquette, flattening a little. Set on a platter and repeat for the balance of the ingredients.

Warm oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is ready, brown the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Remove the cooked fritters to a dish covered with absorbent paper and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a real pleasure. The golden crust reveals a smooth interior. The leafy spinach imparts a vibrant, somewhat natural flavor, while the grated cheese provides a savory, savory creaminess. It's possible to replace the cheesy element with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, wash it well, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a little water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

If using defrosted spinach, completely squeeze out extra water.

Warm the oil in a pan over a medium flame and fry the onion and minced garlic until translucent, about four minutes. Remove from the flame.

Place the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Mix well until blended. If the mixture looks too soft, mix in some more breadcrumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a nut but smaller than an egg, and put them on a plate covered with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium flame, warm olive oil to a depth of about 1cm. Fry the patties a handful for a couple of minutes per side, turning so they are golden brown completely, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these croquettes are not only tasty but also a highly nutritious appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring extra liquid to ensure the legumes covered if necessary.

Mix in the bulgur wheat and continue cooking until tender. Drain the mixture thoroughly and reserve in a mixing bowl.

Warm a portion of the