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Leek Croquettes

Bite-sized pan-fried croquettes, often referred to as keftedes, are a treasured signature dish in Jewish cuisine. These particular leek fritters present a delicious combination of savory minced beef with the delicate, slightly sweet essence of fresh leeks, making them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the green leeks well and remove the roots and the bulk of the green tops. Chop into halves longways then into 1.5cm slices. Place in a deep frying pan and cover with fresh water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and flavor well with seasoning. Combine completely using your fingers then mold a several spoonfuls into a croquette, pressing a slightly. Place on a tray and continue for the remaining of the ingredients.

Warm cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is sizzling, brown the croquettes in small batches until golden brown on each side. (Do not fill the frying pan as this reduces the temperature of the oil.) Transfer the finished croquettes to a dish lined with paper towel and allow to rest.

Offer with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a true delight. The golden exterior reveals a soft filling. The leafy spinach brings a vibrant, moderately earthy note, while the cheese gives a deep, umami richness. It's possible to replace the cheesy element with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Fresh lemon, to serve

When using raw spinach, rinse it carefully, getting rid of any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount liquid over a medium heat. Once cooked, strain in a colander for about a quarter hour, then press out any extra water and set aside.

When working with previously frozen spinach, thoroughly squeeze out excess liquid.

Warm the cooking oil in a frying pan over a medium flame and saute the onion and garlic cloves until softened, about 4 minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and eggs in a large bowl and season with seasoning. Mix well until combined. If the preparation appears too soft, add some more breadcrumbs.

By hand, form the dough into oval croquettes slightly larger than a walnut but less bulky than an large egg, and set them on a tray lined with baking paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a depth of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes per side, rotating so they are golden brown everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only tasty but also a extremely healthy bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a saucepan and submerge with ample cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to ensure the legumes submerged if needed.

Stir in the bulgur wheat and continue cooking until tender. Remove the water from the mixture thoroughly and set aside in a container.

Heat half of the