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Leek Patties

Bite-sized crispy croquettes, commonly referred to as keftedes, represent a cherished delicacy in Jewish cuisine. These wonderful leek croquettes offer a flavorful combination of rich beef with the delicate, sweetly mild essence of tender leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Clean the leeks carefully and trim off the root ends and the bulk of the green tops. Cut in half longways then into half-inch slices. Put in a deep frying pan and cover with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor liberally with seasoning. Mix thoroughly using your palms then mold a several scoops into a croquette, flattening a bit. Set on a plate and continue for the remaining of the mixture.

Preheat cooking oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is hot, fry the croquettes in small groups until golden on all sides. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the finished croquettes to a tray lined with kitchen paper and let to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese patties are a genuine treat. The golden outside reveals a smooth center. The fresh spinach adds a vibrant, slightly green note, while the grated cheese offers a savory, flavorful smoothness. It's possible to replace the cheesy element with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, wash it thoroughly, removing any stalks, and cut into it into sizable portions. Place in a deep pan with a bit of water over a medium heat. Once softened, remove in a colander for about a quarter hour, then press out any extra water and set aside.

If using defrosted spinach, completely press out extra water.

Preheat the olive oil in a frying pan over a medium flame and saute the chopped onion and garlic until translucent, about a few minutes. Remove from the heat.

Place the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Mix thoroughly until combined. If the dough seems too loose, add some additional breading.

By hand, form the mixture into elongated patties a bit bigger than a walnut shell but more compact than an large egg, and set them on a plate topped with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over medium flame, warm oil to a level of about half an inch. Cook the croquettes a handful for two to three minutes per side, turning so they are crispy completely, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these croquettes are not only delicious but also a wonderfully healthy bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a saucepan and cover with enough cold water. Boil over a medium flame for about 20 minutes or until nearly done, adding more water to keep the lentils covered if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the ingredients well and set aside in a mixing bowl.

Preheat 50% of the