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Leek Croquettes

Small crispy fritters, commonly known as keftedes, stand as a beloved speciality in Jewish cooking. These leek fritters present a tasty fusion of rich beef with the gentle, sweetly mild flavour of fresh leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Clean the fresh leeks well and cut away the roots and the bulk of the dark green parts. Slice into halves along the length then into 1.5cm pieces. Put in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and flavor well with seasoning. Stir well using your fingers then shape a several tablespoonfuls into a patty, shaping a bit. Place on a tray and repeat for the remaining of the preparation.

Warm oil in a pan to a amount of about 2 centimeters over a medium heat. When the olive oil is hot, brown the croquettes in small batches until golden brown on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the cooked fritters to a dish topped with kitchen paper and let to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a genuine pleasure. The crunchy exterior gives way to a creamy filling. The fresh spinach adds a fresh, somewhat natural taste, while the cheese gives a rich, flavorful creaminess. You can substitute the dairy cheese with steamed, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

If using leafy greens, wash it carefully, getting rid of any tough stems, and cut into it into big pieces. Transfer in a deep pan with a bit of water over a medium flame. Once softened, remove in a strainer for about 15 minutes, then squeeze out any excess liquid and set aside.

If using defrosted spinach, completely press out unwanted moisture.

Preheat the oil in a skillet over a medium heat and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the flame.

Place the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Stir well until combined. If the dough appears too soft, add some extra breading.

Using your hands, form the preparation into oval shapes slightly larger than a nut but less bulky than an chicken egg, and place them on a tray covered with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a level of about half an inch. Fry the patties a handful for a couple of minutes on both sides, flipping so they are golden brown completely, then put on kitchen roll.

Serve with fresh lemon.

Lentil Patties

With their golden crust and moist center, these patties are not only delicious but also a extremely healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a pot and cover with enough fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring more water to maintain the lentils covered if needed.

Add the burghul and keep cooking until tender. Remove the water from the mixture thoroughly and set aside in a bowl.

Preheat half of the