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Leek Croquettes

Bite-sized crispy patties, often called keftedes, stand as a treasured delicacy in Jewish cooking. These particular leek croquettes offer a flavorful combination of rich minced beef with the delicate, sweetly mild taste of tender leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Clean the leeks well and trim off the roots and most of the dark green parts. Cut in half lengthways then into half-inch slices. Transfer in a large skillet and submerge with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Stir well using your fingers then mold a couple of tablespoonfuls into a patty, pressing a bit. Set on a platter and repeat for the remaining of the preparation.

Heat cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is ready, brown the croquettes in small batches until crispy on all sides. (Do not fill the skillet as this drops the heat of the oil.) Transfer the finished fritters to a plate topped with absorbent paper and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine pleasure. The golden outside gives way to a soft filling. The leafy spinach adds a vibrant, moderately green taste, while the grated cheese provides a deep, umami creaminess. It's possible to replace the dairy cheese with boiled, mashed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

For raw spinach, wash it thoroughly, discarding any stalks, and cut into it into big pieces. Put in a big pot with a small amount water over a medium heat. Once cooked, drain in a sieve for about a quarter hour, then squeeze out any extra water and set aside.

If using previously frozen spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until tender, about four minutes. Take off the flame.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with salt and pepper. Mix well until combined. If the mixture appears too loose, mix in some extra crumbs.

Using your hands, mold the mixture into oval croquettes slightly larger than a walnut but smaller than an egg, and place them on a plate topped with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a amount of about 1 centimeter. Brown the patties a handful for two to three minutes on both sides, flipping so they are crispy everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Patties

Featuring a crunchy outside and soft inside, these patties are not only flavorful but also a extremely wholesome bite or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to accompany

Put the brown lentils in a pan and cover with ample fresh water. Cook over a medium heat for about 20 mins or until almost cooked, pouring more water to maintain the pulses submerged if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the mixture completely and reserve in a bowl.

Preheat a portion of the