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Leek Patties

Petite pan-fried croquettes, often called keftedes, stand as a beloved speciality in Jewish cuisine. These particular leek patties offer a flavorful fusion of hearty ground beef with the delicate, slightly sweet essence of tender leeks, making them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks well and cut away the base and the bulk of the green tops. Slice lengthwise longways then into 1.5cm slices. Put in a large skillet and submerge with fresh water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and flavor well with seasoning. Stir completely using your fingers then mold a few scoops into a croquette, flattening a slightly. Put on a platter and repeat for the rest of the preparation.

Preheat oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the fritters in small batches until golden on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Remove the finished patties to a plate lined with paper towel and permit to drain.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese patties are a real treat. The golden outside reveals a soft filling. The spinach imparts a vibrant, somewhat earthy note, while the grated cheese provides a savory, flavorful creaminess. It's possible to replace the cheese with steamed, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using raw spinach, wash it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Transfer in a big pot with a small amount liquid over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then remove any remaining moisture and reserve.

When working with defrosted spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a pan over a medium heat and cook the diced onion and minced garlic until softened, about 4 minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Combine thoroughly until combined. If the mixture appears too wet, incorporate some additional breading.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut but smaller than an large egg, and place them on a tray lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, preheat oil to a amount of about 1 centimeter. Fry the patties a handful for 2–3 minutes on both sides, turning so they are golden everywhere, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully nutritious snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a pan and fill with ample fresh water. Boil over a medium heat for about 20 mins or until partially softened, adding extra liquid to maintain the legumes immersed if necessary.

Mix in the burghul and keep cooking until tender. Remove the water from the ingredients thoroughly and put aside in a container.

Preheat half of the