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Leek Croquettes

Petite fried fritters, often referred to as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek croquettes present a tasty blend of hearty beef with the delicate, slightly sweet essence of tender leeks, and they are utterly addictive.

Produces 12

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

Thoroughly wash the fresh leeks carefully and remove the root ends and most of the green stalk. Cut into halves longways then into 1.5-centimeter rounds. Put in a large skillet and fill with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, parsley and spice and season well with salt and pepper. Mix completely using your palms then shape a several scoops into a patty, pressing a bit. Place on a plate and continue for the rest of the preparation.

Warm oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the croquettes in batches until crispy on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Remove the ready patties to a dish topped with paper towel and permit to cool.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese patties are a genuine delight. The crunchy exterior gives way to a smooth filling. The spinach brings a bright, somewhat green note, while the cheese provides a deep, umami richness. Feel free to swap the cheese with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to serve

When using raw spinach, clean it thoroughly, removing any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a little hot water over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then press out any extra water and reserve.

When working with defrosted spinach, completely press out unwanted moisture.

Heat the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and spice with salt and pepper. Mix well until incorporated. If the preparation appears too loose, incorporate some more breadcrumbs.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut but smaller than an large egg, and put them on a baking sheet topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat olive oil to a depth of about 1 centimeter. Cook the fritters a small batch for two to three minutes per side, turning so they are crispy everywhere, then transfer on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only flavorful but also a extremely nutritious snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a saucepan and submerge with enough fresh water. Boil over a medium flame for about 20 mins or until partially softened, including additional water to keep the pulses immersed if required.

Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the ingredients well and reserve in a bowl.

Heat half of the