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Leek Croquettes

Small fried patties, typically known as keftedes, are a treasured signature dish in Jewish cooking. These particular leek fritters deliver a flavorful combination of savory minced beef with the gentle, slightly sweet taste of fresh leeks, and they are truly addictive.

Makes 12

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

Thoroughly wash the green leeks carefully and remove the root ends and the bulk of the green stalk. Chop into halves along the length then into 1.5cm pieces. Transfer in a deep pan and cover with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and spice generously with seasoning. Stir completely using your palms then mold a few tablespoonfuls into a patty, pressing a bit. Put on a plate and repeat for the rest of the ingredients.

Warm cooking oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is sizzling, cook the croquettes in small batches until golden on all sides. (Do not fill the pan as this reduces the heat of the oil.) Transfer the ready croquettes to a dish lined with paper towel and let to rest.

Present with fresh lemon.

Spinach Patties

These spinach and cheese patties are a real pleasure. The crunchy crust reveals a smooth interior. The fresh spinach brings a fresh, moderately green note, while the dairy offers a rich, umami richness. It's possible to replace the dairy cheese with cooked, mashed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to garnish

When using fresh spinach, clean it well, removing any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a little water over a medium heat. Once cooked, strain in a sieve for about 15 mins, then remove any remaining moisture and put aside.

For defrosted spinach, carefully remove extra water.

Preheat the cooking oil in a frying pan over a medium flame and fry the chopped onion and garlic until softened, about 4 minutes. Take off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix thoroughly until blended. If the mixture appears too soft, incorporate some more crumbs.

By hand, shape the dough into oval croquettes somewhat larger than a walnut but more compact than an chicken egg, and put them on a tray lined with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, warm oil to a amount of about half an inch. Fry the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a extremely wholesome snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the lentils in a saucepan and cover with enough fresh water. Boil over a moderate heat for about 20 mins or until nearly done, including additional water to keep the pulses submerged if necessary.

Stir in the cracked wheat and continue cooking until tender. Drain the ingredients thoroughly and put aside in a container.

Warm half of the