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Leek Croquettes

Small pan-fried patties, commonly known as keftedes, represent a beloved signature dish in Jewish cuisine. These particular leek patties offer a tasty blend of rich ground beef with the delicate, sweetly mild taste of fresh leeks, making them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks carefully and trim off the root ends and the bulk of the green tops. Chop into halves longways then into 1.5cm rounds. Place in a large skillet and cover with fresh water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and put in a mixing bowl with the beef, beaten eggs, crumbs, chopped dill, parsley and spice and flavor well with seasoning. Combine completely using your hands then form a several spoonfuls into a patty, shaping a slightly. Set on a platter and repeat for the balance of the mixture.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the croquettes in small batches until crispy on all sides. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the ready fritters to a plate covered with paper towel and allow to drain.

Serve with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a real delight. The crunchy exterior gives way to a smooth interior. The fresh spinach adds a fresh, slightly green flavor, while the cheese gives a rich, flavorful richness. You can substitute the cheese with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

For raw spinach, wash it well, discarding any hard stems, and cut into it into sizable portions. Put in a deep pan with a bit of liquid over a medium heat. Once wilted, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and reserve.

For defrosted spinach, carefully press out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and cook the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a container and season with salt and pepper. Stir completely until combined. If the preparation seems too soft, incorporate some extra crumbs.

By hand, mold the mixture into oval shapes slightly larger than a walnut but less bulky than an large egg, and put them on a baking sheet covered with baking paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a level of about half an inch. Fry the croquettes a small batch for two to three minutes per side, turning so they are crispy everywhere, then place on paper towel.

Present with lemon wedges.

Lentil Patties

With their crunchy outside and moist center, these patties are not only delicious but also a highly wholesome appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pan and submerge with plenty of cold water. Simmer over a medium flame for about 20 mins or until nearly done, adding additional water to ensure the lentils immersed if necessary.

Stir in the burghul and continue cooking until tender. Strain the lentils and burghul thoroughly and reserve in a bowl.

Preheat 50% of the