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Leek Patties

Small fried croquettes, commonly called keftedes, are a beloved signature dish in Jewish cuisine. These leek patties present a delicious combination of hearty ground beef with the delicate, slightly sweet essence of leeks, making them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to serve

Clean the leeks carefully and trim off the roots and the bulk of the green tops. Slice into halves along the length then into half-inch rounds. Put in a large skillet and fill with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and spice and season liberally with pepper and salt. Stir completely using your fingers then shape a few spoonfuls into a patty, flattening a bit. Put on a tray and continue for the remaining of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, cook the fritters in small batches until crispy on each side. (Do not fill the skillet as this lowers the heat of the oil.) Take out the finished patties to a plate covered with paper towel and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These spinach and cheese croquettes are a true pleasure. The crispy crust opens up to a soft filling. The leafy spinach brings a vibrant, moderately green flavor, while the grated cheese provides a deep, umami richness. It's possible to replace the cheese with boiled, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Fresh lemon, to serve

For raw spinach, wash it well, discarding any hard stems, and coarsely chop it into big pieces. Put in a big pot with a small amount water over a medium flame. Once softened, remove in a strainer for about 15 minutes, then remove any remaining moisture and reserve.

For defrosted spinach, completely squeeze out unwanted moisture.

Heat the oil in a skillet over a medium heat and fry the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Mix thoroughly until blended. If the mixture looks too loose, mix in some extra crumbs.

Using your hands, shape the dough into elongated patties somewhat larger than a walnut shell but smaller than an large egg, and place them on a baking sheet topped with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat oil to a amount of about half an inch. Fry the croquettes a small batch for a couple of minutes per side, flipping so they are golden brown all over, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only tasty but also a extremely nutritious appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a saucepan and fill with enough cold water. Simmer over a medium flame for about twenty minutes or until partially softened, pouring more water to keep the pulses covered if required.

Mix in the burghul and proceed cooking until softened. Strain the lentils and burghul completely and put aside in a container.

Preheat 50% of the