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Leek Patties

Small pan-fried fritters, typically called keftedes, stand as a beloved speciality in Jewish culinary traditions. These particular leek croquettes offer a flavorful blend of savory ground beef with the gentle, mildly sweet essence of fresh leeks, and they are truly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and cut away the base and the bulk of the green tops. Cut in half lengthways then into half-inch pieces. Transfer in a large skillet and cover with cold water, then cook over a moderate heat for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and paprika and flavor liberally with salt and pepper. Stir thoroughly using your palms then form a few spoonfuls into a ball, pressing a little. Set on a plate and proceed for the remaining of the preparation.

Heat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is hot, brown the croquettes in batches until golden on each side. (Do not fill the pan as this drops the temperature of the oil.) Take out the ready croquettes to a plate topped with absorbent paper and allow to cool.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a real pleasure. The crunchy outside gives way to a smooth interior. The fresh spinach imparts a fresh, somewhat green note, while the cheese offers a deep, umami richness. It's possible to replace the dairy cheese with steamed, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

When using leafy greens, rinse it well, removing any hard stems, and roughly chop it into big pieces. Put in a deep pan with a little water over a medium flame. Once softened, strain in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve.

When working with defrosted spinach, completely press out extra water.

Preheat the olive oil in a pan over a medium flame and saute the onion and garlic until translucent, about a few minutes. Take off the stove.

Place the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix thoroughly until blended. If the dough appears too wet, add some extra breading.

By hand, mold the preparation into elongated patties somewhat larger than a nut but more compact than an chicken egg, and put them on a baking sheet covered with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat cooking oil to a level of about 1 centimeter. Fry the patties a small batch for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a highly wholesome bite or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to serve

Place the dry lentils in a saucepan and fill with enough fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, including extra liquid to keep the pulses submerged if required.

Stir in the bulgur wheat and keep cooking until softened. Strain the mixture completely and reserve in a container.

Preheat a portion of the