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Leek Patties

Bite-sized pan-fried fritters, commonly referred to as keftedes, stand as a treasured speciality in Jewish cuisine. These leek croquettes deliver a flavorful combination of hearty beef with the subtle, sweetly mild essence of tender leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the green leeks properly and remove the base and the majority of the green tops. Chop lengthwise longways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with cold water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, fresh dill, parsley and paprika and season well with pepper and salt. Stir well using your palms then form a several spoonfuls into a ball, shaping a bit. Put on a tray and repeat for the remaining of the preparation.

Heat oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, brown the croquettes in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Transfer the ready croquettes to a dish lined with paper towel and permit to cool.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a real delight. The crunchy crust reveals a soft interior. The fresh spinach adds a bright, moderately earthy taste, while the grated cheese provides a deep, flavorful smoothness. Feel free to swap the cheesy element with boiled, crushed potato if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

When using raw spinach, wash it carefully, getting rid of any tough stems, and roughly chop it into large chunks. 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 press out any extra water and reserve.

If using previously frozen spinach, thoroughly remove unwanted moisture.

Preheat the oil in a skillet over a medium flame and cook the diced onion and garlic until tender, about a few minutes. Take off the heat.

Put the prepared spinach, cooked onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a container and spice with pepper and salt. Combine well until combined. If the preparation appears too loose, mix in some more crumbs.

Using your hands, shape the dough into elongated patties somewhat larger than a nut but smaller than an chicken egg, and put them on a tray covered with parchment paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a depth of about half an inch. Brown the croquettes a few at a time for two to three minutes on both sides, turning so they are golden completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these croquettes are not only flavorful but also a extremely wholesome snack or dish.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Yogurt and lemon slices, to accompany

Put the dry lentils in a pan and cover with plenty of cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, including additional water to maintain the lentils immersed if required.

Mix in the bulgur wheat and continue cooking until softened. Strain the mixture thoroughly and set aside in a container.

Preheat a portion of the