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Leek Croquettes

Small fried fritters, commonly called keftedes, are a cherished delicacy in Jewish cooking. These wonderful leek fritters present a flavorful fusion of hearty beef with the delicate, sweetly mild essence of fresh leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks properly and remove the root ends and most of the green tops. Slice in half along the length then into 1.5cm pieces. Put in a large skillet and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and flavor generously with salt and pepper. Stir completely using your hands then mold a couple of scoops into a ball, shaping a bit. Put on a platter and repeat for the rest of the mixture.

Heat oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is hot, fry the croquettes in small batches until golden brown on both sides. (Do not fill the pan as this reduces the heat of the cooking oil.) Transfer the ready patties to a dish lined with kitchen paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a real treat. The golden crust opens up to a soft filling. The spinach imparts a bright, moderately earthy taste, while the cheese gives a deep, umami richness. Feel free to swap the cheesy element with boiled, mashed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, rinse it well, discarding any hard stems, and roughly chop it into sizable portions. Place in a big pot with a bit of water over a medium heat. Once softened, drain in a colander for about 15 mins, then press out any extra water and reserve.

When working with previously frozen spinach, completely remove excess liquid.

Preheat the oil in a frying pan over a medium heat and cook the onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Put the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix well until combined. If the preparation appears too loose, add some additional breadcrumbs.

By hand, shape the preparation into oval croquettes somewhat larger than a nut but less bulky than an large egg, and place them on a tray covered with baking paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a amount of about half an inch. Brown the fritters a small batch for two to three minutes per side, flipping so they are golden all over, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a extremely healthy bite or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Put the brown lentils in a pot and cover with enough water. Simmer over a medium flame for about twenty minutes or until partially softened, adding additional water to ensure the pulses immersed if needed.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul well and reserve in a mixing bowl.

Warm a portion of the