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Leek Patties

Bite-sized pan-fried croquettes, often known as keftedes, are a treasured speciality in Jewish cuisine. These leek patties deliver a tasty blend of rich minced beef with the gentle, sweetly mild taste of fresh leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks well and remove the roots and most of the green tops. Slice in half longways then into half-inch pieces. Transfer in a deep pan and submerge with water, then heat over a medium heat for about 20 minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the beef, eggs, matzo meal, dill, parsley and paprika and season generously with seasoning. Stir completely using your hands then mold a several tablespoonfuls into a ball, shaping a slightly. Put on a tray and proceed for the remaining of the preparation.

Heat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until crispy on each side. (Do not fill the frying pan as this reduces the temperature of the oil.) Take out the finished croquettes to a tray covered with absorbent paper and permit to rest.

Serve with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine treat. The crispy outside gives way to a creamy center. The leafy spinach brings a vibrant, slightly green flavor, while the grated cheese gives a rich, flavorful smoothness. It's possible to replace the dairy cheese with steamed, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it carefully, removing any hard stems, and cut into it into big pieces. Place in a big pot with a bit of hot water over a moderate heat. Once cooked, remove in a colander for about 15 mins, then remove any excess liquid and set aside.

If using thawed frozen spinach, carefully press out unwanted moisture.

Heat the oil in a pan over a medium flame and fry the onion and garlic until translucent, about 4 minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and eggs in a container and spice with pepper and salt. Stir well until combined. If the mixture seems too soft, incorporate some additional breading.

Using your hands, form the mixture into oval shapes slightly larger than a walnut but more compact than an large egg, and set them on a plate covered with baking paper. Cover and chill for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a amount of about half an inch. Brown the patties a handful for two to three minutes per side, turning so they are golden completely, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only flavorful but also a extremely wholesome appetizer or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a pan and fill with ample fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils covered if necessary.

Mix in the burghul and continue cooking until fully cooked. Drain the ingredients well and reserve in a container.

Heat a portion of the