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Leek Croquettes

Small pan-fried fritters, typically known as keftedes, stand as a treasured signature dish in Jewish cuisine. These particular leek fritters present a flavorful blend of hearty ground beef with the gentle, mildly sweet essence of tender leeks, rendering them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the green leeks properly and cut away the base and the majority of the green stalk. Chop into halves along the length then into 1.5cm pieces. Put in a large skillet and fill with cold water, then heat over a medium heat for about 20 mins or until softened.

Strain the softened leeks and put in a big bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and spice generously with seasoning. Mix thoroughly using your hands then shape a few scoops into a ball, flattening a slightly. Place on a tray and proceed for the remaining of the ingredients.

Heat oil in a pan to a depth of about 2 centimeters over a moderate heat. When the oil is sizzling, brown the croquettes in small groups until golden brown on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Transfer the cooked fritters to a dish topped with kitchen paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true treat. The golden crust gives way to a smooth interior. The leafy spinach adds a vibrant, slightly earthy taste, while the grated cheese gives a rich, flavorful creaminess. It's possible to replace the dairy cheese with boiled, mashed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

For leafy greens, rinse it carefully, removing any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once softened, strain in a sieve for about 15 mins, then remove any excess liquid and reserve.

If using defrosted spinach, thoroughly remove excess liquid.

Preheat the olive oil in a pan over a medium flame and fry the diced onion and garlic cloves until tender, about 4 minutes. Remove from the flame.

Place the wilted spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine well until blended. If the preparation appears too loose, incorporate some additional crumbs.

By hand, mold the dough into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and put them on a baking sheet covered with parchment paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, warm olive oil to a level of about 1cm. Cook the croquettes a handful for two to three minutes on both sides, turning so they are crispy everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a extremely wholesome bite or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to accompany

Add the lentils in a pan and cover with plenty of fresh water. Simmer over a moderate heat for about 20 minutes or until partially softened, pouring extra liquid to maintain the legumes submerged if necessary.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Heat a portion of the