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Leek Croquettes

Bite-sized fried patties, typically referred to as keftedes, represent a cherished speciality in Jewish cuisine. These wonderful leek croquettes deliver a flavorful combination of rich beef with the gentle, mildly sweet essence of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks well and cut away the base and the bulk of the green stalk. Chop in half along the length then into 1.5cm slices. Transfer in a deep frying pan and submerge with water, then cook over a medium flame for about twenty minutes or until softened.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and spice and flavor generously with salt and pepper. Mix completely using your fingers then shape a several scoops into a croquette, flattening a bit. Put on a tray and proceed for the balance of the ingredients.

Heat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is hot, brown the patties in small batches until golden on each side. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Remove the ready fritters to a dish topped with kitchen paper and permit to cool.

Serve with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a true pleasure. The crispy exterior gives way to a soft interior. The fresh spinach adds a vibrant, slightly earthy flavor, while the grated cheese provides a rich, flavorful richness. Feel free to swap the dairy cheese with boiled, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to serve

When using leafy greens, rinse it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount hot water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

For previously frozen spinach, completely squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and saute the chopped onion and garlic until tender, about four minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Stir thoroughly until incorporated. If the preparation seems too wet, mix in some additional breading.

Using your hands, form the dough into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a plate topped 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 1 centimeter. Cook the patties a small batch for 2–3 minutes per side, turning so they are golden brown all over, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

With their golden crust and moist center, these patties are not only delicious but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and fresh lemon, to accompany

Add the dry lentils in a pan and submerge with enough fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, including additional water to ensure the lentils immersed if necessary.

Mix in the burghul and proceed cooking until tender. Drain the lentils and burghul completely and put aside in a container.

Preheat half of the