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Leek Croquettes

Petite pan-fried croquettes, typically known as keftedes, stand as a treasured signature dish in Jewish culinary traditions. These wonderful leek fritters present a delicious fusion of rich minced beef with the gentle, slightly sweet flavour of fresh leeks, making them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the green leeks carefully and cut away the root ends and the majority of the dark green parts. Slice lengthwise longways then into 1.5cm rounds. Place in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and season generously with pepper and salt. Combine thoroughly using your palms then mold a several spoonfuls into a ball, shaping a slightly. Put on a platter and continue for the remaining of the mixture.

Heat oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the fritters in small groups until golden on all sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Take out the cooked patties to a tray lined with kitchen paper and allow to rest.

Present with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a genuine delight. The crispy crust reveals a soft filling. The leafy spinach imparts a bright, somewhat natural taste, while the cheese provides a deep, umami creaminess. Feel free to swap the cheese with steamed, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it thoroughly, discarding any stalks, and cut into it into large chunks. Put in a big pot with a bit of hot water over a moderate heat. Once softened, remove in a strainer for about 15 minutes, then remove any extra water and reserve.

For defrosted spinach, thoroughly press out excess liquid.

Warm the olive oil in a frying pan over a medium heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Stir completely until blended. If the mixture seems too loose, incorporate some more breading.

Using your hands, mold the preparation into elongated patties a bit bigger than a nut but smaller than an chicken egg, and place them on a tray covered with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, warm oil to a amount of about 1cm. Cook the fritters a few at a time for two to three minutes on both sides, turning so they are golden brown completely, then place on paper towel.

Present with lemon wedges.

Lentil Patties

With their crispy exterior and soft inside, these fritters are not only delicious but also a highly wholesome appetizer or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Put the dry lentils in a saucepan and submerge with ample water. Boil over a medium heat for about 20 minutes or until partially softened, adding more water to maintain the lentils covered if needed.

Stir in the cracked wheat and keep cooking until softened. Strain the lentils and burghul completely and put aside in a mixing bowl.

Warm 50% of the