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Leek Croquettes

Petite pan-fried patties, often called keftedes, stand as a beloved speciality in Jewish culinary traditions. These particular leek patties deliver a tasty combination of rich minced beef with the subtle, sweetly mild taste of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks well and trim off the root ends and the majority of the green stalk. Slice in half lengthways then into 1.5cm slices. Put in a deep frying pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Strain the leeks and place in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice generously with pepper and salt. Mix thoroughly using your hands then mold a few tablespoonfuls into a ball, pressing a slightly. Put on a platter and proceed for the balance of the mixture.

Preheat olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is hot, cook the fritters in small groups until golden on each side. (Don't overcrowd the skillet as this reduces the heat of the oil.) Transfer the finished croquettes to a dish lined with paper towel and let to rest.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese croquettes are a real pleasure. The golden outside opens up to a soft interior. The leafy spinach brings a bright, somewhat green note, while the cheese gives a rich, umami richness. It's possible to replace the dairy cheese with cooked, pureed potato if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, clean it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount water over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then squeeze out any extra water and reserve.

When working with defrosted spinach, carefully press out unwanted moisture.

Warm the cooking oil in a pan over a medium heat and cook the diced onion and garlic cloves until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine completely until combined. If the mixture seems too loose, add some more breading.

With your fingers, mold the dough into elongated patties somewhat larger than a walnut but smaller than an egg, and put them on a baking sheet covered with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a level of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes on both sides, flipping so they are golden brown completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these patties are not only flavorful but also a extremely healthy appetizer or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a pan and submerge with ample fresh water. Boil over a medium flame for about 20 mins or until nearly done, including additional water to maintain the lentils submerged if needed.

Mix in the bulgur wheat and proceed cooking until tender. Strain the ingredients well and set aside in a mixing bowl.

Preheat half of the