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Leek Croquettes

Bite-sized fried croquettes, typically known as keftedes, are a treasured signature dish in Jewish cuisine. These leek fritters present a tasty fusion of savory minced beef with the gentle, slightly sweet taste of fresh leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and remove the root ends and most of the green tops. Slice in half along the length then into 1.5cm rounds. Transfer in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor liberally with pepper and salt. Mix completely using your palms then form a several tablespoonfuls into a patty, shaping a slightly. Place on a platter and proceed for the remaining of the ingredients.

Warm oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is ready, cook the croquettes in batches until crispy on each side. (Do not fill the skillet as this reduces the oil temperature of the oil.) Remove the cooked fritters to a dish covered with kitchen paper and allow to drain.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine delight. The crunchy crust reveals a soft filling. The spinach imparts a fresh, slightly earthy note, while the dairy gives a deep, flavorful richness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Lemon slices, to serve

If using fresh spinach, clean it well, removing any hard stems, and roughly chop it into big pieces. Transfer in a big pot with a small amount liquid over a medium heat. Once softened, strain in a sieve for about 15 minutes, then press out any extra water and reserve.

For thawed frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a pan over a moderate heat and fry the onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Put the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Stir completely until combined. If the mixture looks too loose, mix in some extra breading.

By hand, shape the dough into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and put them on a plate covered with parchment paper. Cover and cool for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a level of about half an inch. Cook the fritters a small batch for 2–3 minutes each side, rotating so they are golden brown completely, then place on paper towel.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a highly wholesome appetizer or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a pot and fill with enough cold water. Simmer over a medium heat for about 20 minutes or until partially softened, including additional water to ensure the legumes immersed if needed.

Add the burghul and keep cooking until fully cooked. Drain the mixture well and put aside in a container.

Warm 50% of the