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Leek Patties

Petite pan-fried fritters, typically referred to as keftedes, are a treasured speciality in Jewish culinary traditions. These leek fritters offer a flavorful fusion of rich beef with the delicate, sweetly mild essence of fresh leeks, making them utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Thoroughly wash the leeks carefully and cut away the root ends and the majority of the green tops. Chop in half along the length then into half-inch rounds. Place in a large skillet and cover with water, then heat over a medium heat for about 20 minutes or until tender.

Drain the leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and paprika and season well with pepper and salt. Stir thoroughly using your hands then shape a few tablespoonfuls into a patty, pressing a little. Place on a platter and continue for the remaining of the preparation.

Preheat oil in a pan to a level of about 2 centimeters over a medium flame. When the olive oil is hot, cook the patties in batches until crispy on each side. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Remove the cooked patties to a dish covered with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese fritters are a real delight. The golden crust reveals a soft interior. The fresh spinach adds a fresh, slightly natural note, while the grated cheese gives a deep, savory smoothness. You can substitute the dairy cheese with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to accompany

If using fresh spinach, wash it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount water over a medium heat. Once softened, drain in a colander for about 15 mins, then squeeze out any extra water and set aside.

If using previously frozen spinach, completely press out extra water.

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

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a container and spice with seasoning. Combine completely until blended. If the mixture seems too soft, mix in some more breading.

By hand, form the preparation into elongated patties a bit bigger than a nut but smaller than an egg, and set them on a tray topped with parchment paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, warm oil to a level of about 1cm. Brown the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden brown all over, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely healthy appetizer or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Add the dry lentils in a pan and cover with plenty of cold water. Boil over a medium flame for about 20 minutes or until nearly done, adding more water to ensure the pulses covered if needed.

Mix in the burghul and continue cooking until softened. Drain the ingredients well and set aside in a container.

Warm 50% of the