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Leek Croquettes

Petite fried patties, commonly referred to as keftedes, stand as a cherished delicacy in Jewish culinary traditions. These particular leek patties offer a tasty fusion of savory beef with the gentle, slightly sweet taste of leeks, and they are utterly addictive.

Makes 12

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

Thoroughly wash the leeks well and remove the root ends and the majority of the green stalk. Cut in half along the length then into half-inch slices. Place in a deep pan and fill with cold water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and flavor liberally with salt and pepper. Combine completely using your hands then mold a few spoonfuls into a ball, flattening a little. Place on a plate and proceed for the remaining of the preparation.

Warm oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is ready, brown the fritters in batches until crispy on all sides. (Do not fill the pan as this drops the heat of the oil.) Transfer the finished fritters to a dish topped with paper towel and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine pleasure. The golden crust gives way to a smooth filling. The fresh spinach imparts a fresh, slightly earthy note, while the grated cheese gives a deep, savory smoothness. You can substitute the dairy cheese with cooked, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, wash it thoroughly, removing any tough stems, and coarsely chop it into big pieces. Place in a big pot with a bit of water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

For thawed frozen spinach, completely press out excess liquid.

Heat the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic until tender, about four minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, nutmeg, red spice, breading and beaten eggs in a container and flavor with seasoning. Combine completely until blended. If the mixture appears too soft, incorporate some more breading.

By hand, form the dough into elongated patties a bit bigger than a walnut shell but smaller than an large egg, and set them on a tray topped with baking paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, preheat olive oil to a amount of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes per side, rotating so they are golden brown all over, then put on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Featuring a golden crust and soft inside, these fritters are not only flavorful but also a extremely healthy appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to accompany

Place the dry lentils in a pan and cover with plenty of fresh water. Boil over a medium heat for about twenty minutes or until partially softened, pouring extra liquid to maintain the legumes immersed if needed.

Add the burghul and proceed cooking until fully cooked. Strain the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the