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Leek Patties

Petite fried croquettes, commonly known as keftedes, stand as a treasured speciality in Jewish cooking. These leek croquettes offer a flavorful blend of savory beef with the gentle, sweetly mild taste of tender leeks, making them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks well and cut away the root ends and the majority of the dark green parts. Chop into halves along the length then into 1.5cm slices. Transfer in a large skillet and fill with cold water, then simmer over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and place in a big bowl with the beef, eggs, matzo meal, chopped dill, parsley and spice and flavor well with pepper and salt. Stir well using your hands then form a couple of tablespoonfuls into a patty, pressing a bit. Place on a platter and continue for the rest of the ingredients.

Preheat olive oil in a skillet to a depth of about ¾ inch over a moderate heat. When the oil is ready, cook the fritters in batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Remove the cooked croquettes to a tray covered with paper towel and let to cool.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine pleasure. The crunchy crust gives way to a smooth interior. The fresh spinach brings a fresh, somewhat natural flavor, while the dairy provides a deep, flavorful smoothness. You can substitute the cheese with boiled, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it thoroughly, discarding any tough stems, and cut into it into sizable portions. Place in a large saucepan with a bit of water over a medium flame. Once wilted, strain in a colander for about a quarter hour, then remove any excess liquid and set aside.

For previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium flame and cook the onion and garlic cloves until softened, about a few minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Mix completely until incorporated. If the mixture looks too loose, incorporate some more crumbs.

By hand, mold the mixture into oval shapes somewhat larger than a walnut but less bulky than an egg, and place them on a tray lined with baking paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, preheat cooking oil to a depth of about 1 centimeter. Fry the croquettes a small batch for two to three minutes per side, flipping so they are golden brown completely, then place on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these croquettes are not only flavorful but also a extremely nutritious bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a pan and cover with plenty of cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, including extra liquid to keep the lentils immersed if required.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the mixture well and put aside in a mixing bowl.

Preheat half of the