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Leek Croquettes

Petite crispy fritters, commonly known as keftedes, stand as a beloved signature dish in Jewish cooking. These leek patties offer a delicious combination of rich minced beef with the gentle, mildly sweet flavour of leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and remove the root ends and the bulk of the green stalk. Chop into halves along the length then into 1.5cm rounds. Put in a large skillet and submerge with water, then heat over a moderate heat for about 20 mins or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and season generously with seasoning. Mix completely using your hands then form a few scoops into a patty, pressing a bit. Put on a platter and proceed for the remaining of the ingredients.

Heat olive oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is ready, fry the patties in small batches until golden on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Take out the finished fritters to a plate topped with absorbent paper and allow to cool.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese patties are a real pleasure. The crunchy crust gives way to a creamy center. The spinach adds a bright, moderately green note, while the cheese provides a savory, flavorful richness. It's possible to replace the cheese with steamed, mashed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

If using fresh spinach, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a large saucepan with a bit of hot water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then press out any excess liquid and reserve.

If using defrosted spinach, thoroughly remove excess liquid.

Heat the oil in a skillet over a medium heat and fry the onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with seasoning. Combine thoroughly until blended. If the mixture seems too wet, mix in some extra breadcrumbs.

By hand, mold the preparation into elongated patties somewhat larger than a walnut but more compact than an egg, and put them on a plate topped with wax paper. Seal and cool for at least one hour.

In a large frying pan over moderate heat, warm olive oil to a amount of about half an inch. Fry the croquettes a few at a time for a couple of minutes each side, rotating so they are golden all over, then place on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

Featuring a golden crust and tender interior, these patties are not only tasty but also a highly nutritious bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Place the lentils in a pan and fill with ample fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, pouring more water to keep the lentils immersed if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the ingredients thoroughly and reserve in a bowl.

Warm 50% of the