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Leek Patties

Small crispy fritters, typically referred to as keftedes, are a beloved signature dish in Jewish cuisine. These leek croquettes offer a flavorful blend of savory ground beef with the gentle, sweetly mild flavour of leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks well and cut away the root ends and the bulk of the dark green parts. Chop in half along the length then into 1.5-centimeter rounds. Transfer in a deep pan and fill with fresh water, then heat over a moderate heat for about 20 mins or until tender.

Strain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and paprika and spice well with pepper and salt. Mix completely using your fingers then shape a couple of spoonfuls into a patty, flattening a little. Set on a tray and proceed for the rest of the ingredients.

Warm oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is ready, fry the patties in small groups until golden brown on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Take out the ready croquettes to a dish topped with paper towel and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine pleasure. The crunchy outside gives way to a creamy filling. The fresh spinach adds a bright, somewhat natural note, while the grated cheese offers a rich, flavorful smoothness. Feel free to swap the cheesy element with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

When using raw spinach, clean it carefully, removing any stalks, and roughly chop it into sizable portions. Put in a large saucepan with a little water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then squeeze out any extra water and reserve.

For thawed frozen spinach, thoroughly press out extra water.

Heat the olive oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Combine thoroughly until combined. If the dough seems too wet, mix in some extra crumbs.

By hand, shape the preparation into elongated patties slightly larger than a nut but more compact than an large egg, and put them on a plate covered with baking paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, heat cooking oil to a depth of about 1 centimeter. Fry the patties a handful for a couple of minutes on both sides, turning so they are crispy all over, then place on paper towel.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only tasty but also a highly nutritious appetizer or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a pan and fill with enough fresh water. Cook over a medium flame for about 20 mins or until almost cooked, adding additional water to keep the lentils covered if necessary.

Stir in the burghul and proceed cooking until fully cooked. Drain the ingredients completely and reserve in a bowl.

Heat 50% of the