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Leek Croquettes

Small crispy fritters, often called keftedes, stand as a cherished signature dish in Jewish cuisine. These particular leek croquettes offer a flavorful fusion of hearty beef with the subtle, slightly sweet essence of tender leeks, rendering them truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Clean the green leeks carefully and cut away the root ends and most of the dark green parts. Cut in half lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and spice well with seasoning. Stir completely using your fingers then shape a couple of tablespoonfuls into a croquette, flattening a bit. Put on a plate and continue for the rest of the ingredients.

Warm olive oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, fry the patties in small groups until golden brown on each side. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Remove the ready patties to a dish topped with absorbent paper and let to drain.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach patties are a real treat. The crispy exterior reveals a soft filling. The fresh spinach brings a bright, somewhat natural flavor, while the dairy gives a deep, savory richness. It's possible to replace the cheese with cooked, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon slices, to serve

If using raw spinach, rinse it carefully, removing any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a bit of water over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

When working with defrosted spinach, completely press out unwanted moisture.

Preheat the cooking oil in a skillet over a medium flame and saute the onion and minced garlic until softened, about a few minutes. Remove from the heat.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Combine well until incorporated. If the dough seems too wet, incorporate some more breading.

With your fingers, mold the mixture into oval shapes a bit bigger than a nut but more compact than an large egg, and set them on a tray topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a amount of about 1cm. Cook the fritters a handful for a couple of minutes on both sides, rotating so they are golden completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a extremely healthy appetizer or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and fill with ample fresh water. Cook over a moderate heat for about twenty minutes or until partially softened, including more water to ensure the legumes immersed if necessary.

Stir in the burghul and proceed cooking until fully cooked. Drain the ingredients well and put aside in a container.

Preheat a portion of the