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Leek Croquettes

Small pan-fried croquettes, typically referred to as keftedes, stand as a cherished delicacy in Jewish culinary traditions. These particular leek croquettes offer a delicious blend of savory beef with the gentle, sweetly mild flavour of tender leeks, rendering them absolutely irresistible.

Makes 12

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

Thoroughly wash the leeks properly and cut away the root ends and most of the green tops. Cut in half along the length then into half-inch rounds. Transfer in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and spice and flavor liberally with pepper and salt. Combine well using your fingers then form a few scoops into a croquette, pressing a slightly. Place on a platter and continue for the remaining of the mixture.

Preheat oil in a pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the croquettes in batches until golden brown on both sides. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the cooked fritters to a plate topped with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a genuine treat. The crispy crust gives way to a creamy interior. The fresh spinach brings a bright, moderately earthy taste, while the grated cheese gives a deep, flavorful richness. It's possible to replace the dairy cheese with steamed, pureed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Lemon slices, to serve

When using raw spinach, clean it carefully, discarding any stalks, and coarsely chop it into sizable portions. Place in a deep pan with a little water over a medium heat. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and set aside.

For previously frozen spinach, completely press out extra water.

Heat the oil in a frying pan over a medium heat and saute the chopped onion and minced garlic until softened, about 4 minutes. Remove from the heat.

Put the prepared spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine thoroughly until blended. If the mixture seems too soft, mix in some additional crumbs.

With your fingers, form the dough into oval croquettes somewhat larger than a nut but smaller than an large egg, and set them on a baking sheet lined with baking paper. Cover and chill for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a depth of about half an inch. Fry the croquettes a small batch for two to three minutes each side, flipping so they are golden everywhere, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and moist center, these fritters are not only tasty but also a wonderfully healthy appetizer or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a pot and cover with ample cold water. Simmer over a medium heat for about 20 mins or until almost cooked, adding more water to ensure the pulses submerged if required.

Stir in the burghul and keep cooking until softened. Remove the water from the ingredients completely and reserve in a mixing bowl.

Warm half of the