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Leek Croquettes

Petite pan-fried patties, often referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These particular leek croquettes offer a delicious fusion of savory ground beef with the delicate, mildly sweet taste of tender leeks, and they are absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Clean the green leeks properly and cut away the base and the bulk of the green stalk. Chop into halves along the length then into half-inch slices. Put in a large skillet and fill with water, then cook over a medium heat for about twenty minutes or until tender.

Drain the softened leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and paprika and season well with salt and pepper. Mix well using your hands then mold a couple of scoops into a patty, pressing a bit. Put on a platter and repeat for the balance of the ingredients.

Heat cooking oil in a pan to a level of about 2cm over a medium flame. When the olive oil is sizzling, brown the croquettes in batches until golden brown on both sides. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Remove the cooked patties to a plate lined with absorbent paper and allow to drain.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach patties are a genuine delight. The golden crust gives way to a creamy center. The leafy spinach imparts a bright, moderately earthy flavor, while the cheese provides a savory, savory creaminess. You can substitute the cheese with boiled, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to garnish

When using raw spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into big pieces. Place in a large saucepan with a small amount liquid over a medium flame. Once cooked, drain in a colander for about a quarter hour, then press out any extra water and reserve.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the oil in a pan over a medium heat and saute the onion and garlic until translucent, about 4 minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and season with seasoning. Mix completely until blended. If the dough appears too soft, mix in some extra breadcrumbs.

With your fingers, shape the preparation into oval shapes slightly larger than a walnut but smaller than an large egg, and place them on a plate topped with parchment paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, warm olive oil to a amount of about half an inch. Cook the croquettes a handful for two to three minutes per side, turning so they are golden everywhere, then transfer on paper towel.

Serve with lemon slices.

Lentil Patties

With their crispy exterior and moist center, these patties are not only tasty but also a extremely wholesome appetizer or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a pot and submerge with enough water. Simmer over a medium heat for about twenty minutes or until nearly done, including additional water to ensure the pulses immersed if required.

Mix in the burghul and proceed cooking until softened. Drain the mixture thoroughly and put aside in a mixing bowl.

Preheat 50% of the