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Leek Croquettes

Bite-sized pan-fried fritters, typically called keftedes, represent a treasured speciality in Jewish cuisine. These particular leek croquettes offer a delicious blend of rich ground beef with the gentle, mildly sweet flavour of tender leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Clean the leeks carefully and remove the base and the bulk of the green stalk. Slice into halves longways then into 1.5cm slices. Transfer in a large skillet and cover with fresh water, then simmer over a medium heat for about 20 mins or until tender.

Strain the leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and spice generously with seasoning. Mix well using your palms then mold a few spoonfuls into a ball, shaping a slightly. Put on a plate and continue for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is hot, brown the patties in batches until golden brown on both sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the ready fritters to a dish lined with kitchen paper and permit to cool.

Offer with lemon slices.

Spinach Patties

These amazing cheesy spinach croquettes are a true delight. The golden outside reveals a smooth interior. The spinach brings a fresh, moderately green flavor, while the cheese gives a rich, umami creaminess. Feel free to swap the cheesy element with steamed, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or use vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, wash it thoroughly, discarding any stalks, and cut into it into sizable portions. Put in a big pot with a small amount liquid over a medium flame. Once softened, drain in a colander for about 15 minutes, then remove any excess liquid and set aside.

When working with previously frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until combined. If the mixture seems too soft, incorporate some more crumbs.

Using your hands, shape the mixture into oval croquettes somewhat larger than a nut but less bulky than an large egg, and place them on a tray topped with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, heat olive oil to a level of about 1 centimeter. Brown the croquettes a few at a time for 2–3 minutes each side, rotating so they are crispy completely, then place on absorbent paper.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and soft inside, these patties are not only delicious but also a highly healthy appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Put the lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about twenty minutes or until nearly done, including extra liquid to maintain the legumes immersed if required.

Add the bulgur wheat and proceed cooking until fully cooked. Remove the water from the ingredients well and reserve in a mixing bowl.

Preheat half of the