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Leek Patties

Bite-sized pan-fried croquettes, typically known as keftedes, stand as a beloved speciality in Jewish cuisine. These leek croquettes deliver a flavorful combination of hearty beef with the gentle, mildly sweet essence of leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the fresh leeks carefully and remove the base and the majority of the dark green parts. Chop in half longways then into half-inch rounds. Transfer in a large skillet and submerge with cold water, then cook over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice liberally with pepper and salt. Stir thoroughly using your palms then mold a couple of scoops into a croquette, flattening a slightly. Place on a tray and continue for the remaining of the mixture.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium flame. When the oil is ready, brown the croquettes in small groups until golden on both sides. (Avoid overcrowding the skillet as this drops the temperature of the cooking oil.) Transfer the finished croquettes to a dish covered with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a true treat. The crunchy crust reveals a creamy interior. The spinach brings a vibrant, slightly natural taste, while the cheese provides a savory, flavorful creaminess. You can substitute the cheese with cooked, crushed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, clean it carefully, discarding any tough stems, and roughly chop it into sizable portions. Put in a big pot with a small amount liquid over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then remove any remaining moisture and reserve.

When working with defrosted spinach, completely squeeze out extra water.

Preheat the oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until softened, about four minutes. Take off the heat.

Place the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine completely until blended. If the mixture appears too wet, add some more crumbs.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut shell but more compact than an egg, and place them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a level of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes on both sides, flipping so they are crispy everywhere, then put on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a extremely wholesome bite or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Place the dry lentils in a pan and submerge with plenty of fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, adding additional water to keep the legumes covered if necessary.

Add the cracked wheat and keep cooking until fully cooked. Drain the mixture completely and reserve in a container.

Heat 50% of the