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Leek Croquettes

Petite pan-fried fritters, typically called keftedes, represent a treasured delicacy in Jewish cuisine. These particular leek croquettes present a delicious fusion of savory minced beef with the subtle, slightly sweet flavour of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks properly and cut away the root ends and most of the dark green parts. Cut lengthwise longways then into 1.5cm pieces. Transfer in a deep frying pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Strain the softened leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and spice generously with seasoning. Stir thoroughly using your hands then form a couple of tablespoonfuls into a patty, pressing a bit. Place on a tray and repeat for the remaining of the preparation.

Warm oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is ready, fry the croquettes in small groups until crispy on each side. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Take out the finished patties to a tray topped with kitchen paper and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese patties are a true treat. The crispy outside opens up to a soft center. The spinach adds a fresh, slightly green note, while the dairy provides a rich, flavorful creaminess. You can substitute the dairy cheese with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Fresh lemon, to serve

For raw spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a big pot with a bit of water over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then remove any excess liquid and set aside.

For previously frozen spinach, thoroughly remove extra water.

Warm the olive oil in a skillet over a medium heat and fry the chopped onion and garlic until softened, about four minutes. Take off the stove.

Combine the prepared spinach, fried onion and garlic, hard cheese, soft cheese, spice, red spice, breading and beaten eggs in a big mixing bowl and season with seasoning. Stir thoroughly until blended. If the preparation seems too wet, incorporate some additional crumbs.

By hand, mold the preparation into elongated patties a bit bigger than a nut but more compact than an egg, and put them on a baking sheet lined with wax paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, heat olive oil to a depth of about 1 centimeter. Fry the croquettes a handful for a couple of minutes each side, turning so they are crispy completely, then transfer on paper towel.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a saucepan and submerge with ample water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to maintain the legumes covered if required.

Mix in the cracked wheat and continue cooking until tender. Strain the mixture well and put aside in a bowl.

Preheat a portion of the