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Leek Croquettes

Small crispy patties, typically known as keftedes, stand as a treasured delicacy in Jewish culinary traditions. These leek croquettes deliver a delicious blend of hearty minced beef with the delicate, sweetly mild taste of leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the fresh leeks properly and cut away the base and the bulk of the green tops. Chop into halves lengthways then into half-inch rounds. Transfer in a large skillet and cover with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Stir thoroughly using your palms then form a few tablespoonfuls into a croquette, flattening a little. Place on a plate and proceed for the remaining of the preparation.

Warm cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is ready, cook the patties in batches until golden brown on both sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Take out the finished fritters to a plate topped with absorbent paper and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These cheesy spinach croquettes are a genuine delight. The golden outside gives way to a soft interior. The fresh spinach brings a bright, slightly green note, while the dairy provides a savory, flavorful smoothness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

For leafy greens, clean it well, removing any hard stems, and cut into it into large chunks. Place in a large saucepan with a little liquid over a medium heat. Once softened, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and cook the onion and garlic cloves until translucent, about 4 minutes. Turn off the stove.

Put the prepared spinach, fried onion and garlic, grated cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Mix well until combined. If the mixture seems too wet, add some more crumbs.

Using your hands, mold the mixture into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a plate lined with wax paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, heat olive oil to a amount of about 1cm. Brown the patties a small batch for two to three minutes each side, flipping so they are golden brown all over, then place on paper towel.

Serve with fresh lemon.

Lentil Patties

With their golden crust and moist center, these patties are not only tasty but also a wonderfully healthy bite or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and cover with plenty of water. Boil over a medium heat for about twenty minutes or until partially softened, adding additional water to keep the pulses immersed if required.

Add the bulgur wheat and proceed cooking until tender. Strain the ingredients well and set aside in a bowl.

Preheat 50% of the