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Leek Croquettes

Petite fried patties, often called keftedes, represent a beloved speciality in Jewish cooking. These leek fritters present a delicious fusion of hearty beef with the delicate, sweetly mild essence of leeks, and they are truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the fresh leeks well and trim off the root ends and most of the dark green parts. Chop lengthwise along the length then into 1.5cm slices. Transfer in a deep frying pan and fill with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and flavor well with seasoning. Stir well using your palms then form a several tablespoonfuls into a patty, shaping a bit. Set on a platter and repeat for the balance of the ingredients.

Heat cooking oil in a skillet to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, cook the patties in batches until golden brown on all sides. (Do not fill the skillet as this drops the temperature of the cooking oil.) Transfer the ready patties to a plate lined with kitchen paper and let to rest.

Present with lemon wedges.

Spinach Patties

These cheesy spinach croquettes are a real treat. The crispy exterior opens up to a soft filling. The spinach imparts a bright, slightly natural note, while the dairy offers a rich, flavorful richness. It's possible to replace the cheesy element with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it thoroughly, discarding any tough stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a little liquid over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a pan over a medium flame and fry the chopped onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine well until incorporated. If the mixture appears too loose, add some more breading.

By hand, form the dough into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet lined with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over moderate heat, warm oil to a level of about 1cm. Cook the patties a small batch for 2–3 minutes per side, rotating so they are golden brown all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a wonderfully nutritious bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Place the dry lentils in a pan and submerge with enough water. Simmer over a medium heat for about 20 minutes or until almost cooked, including additional water to ensure the lentils covered if necessary.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture completely and set aside in a container.

Preheat 50% of the