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Leek Patties

Small pan-fried croquettes, typically called keftedes, are a cherished signature dish in Jewish cuisine. These leek patties present a tasty blend of hearty beef with the subtle, sweetly mild essence of tender leeks, and they are utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the base and the majority of the green stalk. Chop into halves longways then into 1.5cm pieces. Place in a deep pan and fill with water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and season liberally with salt and pepper. Mix thoroughly using your fingers then form a few spoonfuls into a croquette, pressing a little. Set on a tray and proceed for the rest of the ingredients.

Warm cooking oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, fry the patties in small batches until crispy on both sides. (Do not fill the pan as this drops the temperature of the oil.) Transfer the cooked croquettes to a plate topped with paper towel and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese patties are a true delight. The crunchy exterior gives way to a smooth center. The leafy spinach adds a fresh, slightly earthy flavor, while the dairy gives a rich, umami smoothness. It's possible to replace the cheese with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For raw spinach, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a big pot with a bit of liquid over a medium heat. Once softened, strain in a strainer for about 15 mins, then remove any extra water and reserve.

If using previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a pan over a medium flame and saute the onion and garlic cloves until softened, about 4 minutes. Remove from the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with pepper and salt. Combine completely until combined. If the preparation looks too soft, add some additional breadcrumbs.

By hand, form the dough into oval shapes somewhat larger than a walnut but smaller than an egg, and put them on a tray covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a amount of about 1 centimeter. Fry the fritters a few at a time for two to three minutes per side, rotating so they are golden completely, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

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

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a pan and submerge with enough cold water. Boil over a medium heat for about 20 mins or until partially softened, adding additional water to maintain the pulses immersed if needed.

Mix in the cracked wheat and keep cooking until softened. Strain the ingredients thoroughly and reserve in a bowl.

Heat half of the