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Leek Croquettes

Small crispy croquettes, typically referred to as keftedes, stand as a beloved signature dish in Jewish cuisine. These leek fritters present a flavorful combination of hearty ground beef with the delicate, mildly sweet flavour of leeks, and they are absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and trim off the base and the bulk of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter rounds. Place in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the minced beef, beaten eggs, matzo meal, dill, chopped parsley and spice and spice well with salt and pepper. Stir well using your hands then mold a couple of spoonfuls into a ball, flattening a bit. Set on a tray and repeat for the balance of the preparation.

Warm oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is sizzling, fry the patties in small batches until golden brown on all sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Transfer the ready fritters to a dish topped with absorbent paper and let to rest.

Serve with lemon slices.

Spinach Patties

These amazing spinach with cheese fritters are a real pleasure. The golden outside gives way to a soft filling. The fresh spinach adds a vibrant, slightly green taste, while the grated cheese gives a deep, savory richness. It's possible to replace the cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, rinse it well, getting rid of any stalks, and coarsely chop it into big pieces. Place in a deep pan with a small amount liquid over a medium heat. Once softened, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly remove excess liquid.

Warm the oil in a pan over a medium heat and cook the diced onion and garlic until tender, about a few minutes. Remove from the heat.

Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a container and season with pepper and salt. Stir completely until blended. If the preparation appears too wet, add some extra crumbs.

By hand, shape the dough into oval shapes slightly larger than a walnut but more compact than an egg, and set them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, warm cooking oil to a amount of about 1 centimeter. Cook the fritters a handful for a couple of minutes per side, turning so they are golden completely, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a extremely nutritious appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the dry lentils in a pot and submerge with ample fresh water. Boil over a medium heat for about 20 minutes or until almost cooked, including extra liquid to keep the legumes immersed if necessary.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the mixture thoroughly and reserve in a container.

Preheat 50% of the