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Leek Patties

Small crispy croquettes, commonly known as keftedes, are a beloved signature dish in Jewish cuisine. These wonderful leek patties present a flavorful combination of hearty beef with the delicate, mildly sweet essence of tender leeks, and they are absolutely addictive.

Produces 12

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

Wash the green leeks properly and remove the roots and most of the green tops. Cut in half longways then into 1.5cm slices. Place in a deep pan and fill with water, then cook over a medium flame for about 20 minutes or until tender.

Drain the softened leeks and put in a big bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Mix thoroughly using your fingers then mold a several spoonfuls into a croquette, pressing a slightly. Place on a tray and proceed for the balance of the preparation.

Warm olive oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, fry the patties in small batches until crispy on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the cooked fritters to a dish topped with kitchen paper and let to drain.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese croquettes are a true delight. The golden crust gives way to a creamy interior. The spinach imparts a fresh, somewhat green flavor, while the grated cheese gives a deep, flavorful richness. You can substitute the dairy cheese with boiled, mashed spuds if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

For raw spinach, wash it carefully, removing any stalks, and cut into it into large chunks. Place in a big pot with a little hot water over a medium heat. Once cooked, drain in a colander for about 15 minutes, then squeeze out any excess liquid and put aside.

For thawed frozen spinach, thoroughly press out extra water.

Heat the olive oil in a pan over a medium heat and fry the chopped onion and garlic until tender, about a few minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until combined. If the preparation appears too soft, add some additional breading.

Using your hands, shape the preparation into oval croquettes a bit bigger than a nut but smaller than an egg, and put them on a tray lined with parchment paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, heat oil to a depth of about 1 centimeter. Brown the croquettes a handful for two to three minutes per side, flipping so they are crispy everywhere, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully healthy snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a saucepan and submerge with enough cold water. Boil over a moderate heat for about 20 mins or until partially softened, pouring additional water to keep the lentils immersed if necessary.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Heat 50% of the