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Leek Croquettes

Small pan-fried patties, typically known as keftedes, represent a beloved speciality in Jewish cooking. These wonderful leek fritters present a tasty fusion of savory minced beef with the subtle, mildly sweet essence of tender leeks, and they are truly addictive.

Produces 12

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

Thoroughly wash the green leeks carefully and trim off the roots and most of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter rounds. Transfer in a large skillet and fill with water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the leeks and put in a mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season liberally with seasoning. Combine completely using your palms then shape a few tablespoonfuls into a croquette, flattening a bit. Put on a plate and repeat for the rest of the ingredients.

Warm olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the patties in small groups until crispy on each side. (Do not fill the skillet as this reduces the heat of the oil.) Take out the cooked patties to a dish covered with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Patties

These delightful spinach and cheese fritters are a real pleasure. The crispy crust reveals a soft filling. The spinach imparts a bright, somewhat natural note, while the dairy provides a savory, umami smoothness. It's possible to replace the cheesy element with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Cooking oil for deep-frying (or sunflower oil)
• Fresh lemon, to serve

When using leafy greens, rinse it thoroughly, getting rid of any tough stems, and cut into it into large chunks. Put in a big pot with a little water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then press out any extra water and reserve.

If using previously frozen spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a frying pan over a medium heat and fry the onion and minced garlic until tender, about 4 minutes. Take off the heat.

Place the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and flavor with salt and pepper. Combine well until incorporated. If the mixture appears too soft, add some additional breadcrumbs.

By hand, shape the dough into oval croquettes a bit bigger than a nut but more compact than an large egg, and set them on a tray lined with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, heat oil to a amount of about half an inch. Brown the fritters a handful for 2–3 minutes per side, flipping so they are crispy everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully wholesome bite or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to serve

Put the dry lentils in a pot and cover with plenty of fresh water. Simmer over a medium flame for about 20 minutes or until almost cooked, adding more water to keep the lentils submerged if required.

Mix in the bulgur wheat and proceed cooking until tender. Strain the lentils and burghul thoroughly and set aside in a bowl.

Preheat half of the