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Leek Croquettes

Small pan-fried croquettes, commonly known as keftedes, stand as a beloved signature dish in Jewish cuisine. These wonderful leek patties present a delicious blend of rich ground beef with the delicate, sweetly mild flavour of tender leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks well and trim off the roots and the bulk of the dark green parts. Chop in half along the length then into 1.5cm slices. Transfer in a large skillet and cover with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and season generously with salt and pepper. Mix well using your fingers then mold a couple of spoonfuls into a croquette, flattening a little. Place on a platter and continue for the balance of the mixture.

Heat oil in a skillet to a amount of about ¾ inch over a medium flame. When the oil is hot, brown the patties in batches until golden on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Take out the ready patties to a tray lined with kitchen paper and permit to cool.

Offer with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a genuine treat. The crispy exterior reveals a creamy filling. The spinach adds a bright, slightly earthy taste, while the dairy gives a rich, flavorful smoothness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Fresh lemon, to garnish

When using leafy greens, rinse it carefully, removing any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of hot water over a medium flame. Once cooked, remove in a strainer for about 15 minutes, then press out any excess liquid and put aside.

If using thawed frozen spinach, completely remove extra water.

Heat the oil in a skillet over a moderate heat and cook the onion and garlic until translucent, about 4 minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Mix completely until combined. If the dough appears too loose, add some extra breadcrumbs.

By hand, shape the mixture into elongated patties a bit bigger than a walnut but less bulky than an large egg, and set them on a baking sheet topped with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over medium flame, preheat oil to a level of about 1cm. Cook the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden all over, then transfer on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these patties are not only flavorful but also a highly healthy snack or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pan and submerge with ample cold water. Boil over a medium flame for about twenty minutes or until nearly done, including extra liquid to maintain the lentils covered if required.

Mix in the bulgur wheat and keep cooking until tender. Drain the mixture well and set aside in a mixing bowl.

Preheat 50% of the