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Leek Croquettes

Petite crispy fritters, commonly referred to as keftedes, stand as a cherished delicacy in Jewish culinary traditions. These leek croquettes deliver a tasty fusion of rich beef with the delicate, mildly sweet essence of leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and trim off the roots and the majority of the green tops. Chop into halves lengthways then into 1.5-centimeter pieces. Put in a large skillet and fill with water, then simmer over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and place in a large mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and spice and season liberally with seasoning. Stir completely using your hands then form a few scoops into a croquette, pressing a bit. Set on a plate and proceed for the remaining of the mixture.

Warm cooking oil in a skillet to a level of about 2cm over a moderate heat. When the oil is ready, cook the fritters in batches until golden on each side. (Don't overcrowd the frying pan as this drops the temperature of the cooking oil.) Remove the ready patties to a tray covered with absorbent paper and let to cool.

Serve with lemon slices.

Spinach Patties

These delightful spinach with cheese patties are a genuine treat. The golden outside reveals a creamy filling. The leafy spinach brings a vibrant, moderately earthy flavor, while the dairy gives a savory, flavorful creaminess. It's possible to replace the cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it well, discarding any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a little water over a moderate heat. Once softened, remove in a strainer for about 15 mins, then remove any remaining moisture and set aside.

For defrosted spinach, completely squeeze out extra water.

Preheat the oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Place the cooked spinach, fried onion and softened garlic, grated cheese, creamy cheese, spice, paprika, breading and beaten eggs in a large bowl and spice with salt and pepper. Stir well until incorporated. If the preparation looks too loose, add some extra breading.

Using your hands, shape the mixture into elongated patties somewhat larger than a nut but smaller than an egg, and set them on a plate topped with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over medium flame, preheat olive oil to a depth of about 1cm. Brown the patties a handful for a couple of minutes each side, turning so they are golden brown all over, then place on absorbent paper.

Offer with lemon slices.

Lentil Patties

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

Yields 12

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

Add the dry lentils in a saucepan and cover with plenty of fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring more water to ensure the pulses submerged if necessary.

Stir in the cracked wheat and continue cooking until softened. Strain the lentils and burghul well and set aside in a container.

Preheat half of the