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Leek Croquettes

Bite-sized fried croquettes, typically referred to as keftedes, represent a beloved signature dish in Jewish cooking. These leek patties deliver a flavorful blend of hearty ground beef with the delicate, slightly sweet essence of fresh leeks, making them absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Wash the fresh leeks well and cut away the base and the bulk of the green stalk. Cut lengthwise along the length then into 1.5-centimeter rounds. Put in a deep frying pan and fill with water, then simmer over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and spice and flavor well with pepper and salt. Stir well using your fingers then form a few tablespoonfuls into a ball, shaping a bit. Place on a platter and repeat for the remaining of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, brown the patties in small groups until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Take out the ready patties to a dish lined with paper towel and allow to rest.

Serve with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a genuine delight. The crunchy exterior reveals a smooth filling. The leafy spinach adds a fresh, somewhat green note, while the dairy provides a savory, savory smoothness. You can substitute the cheesy element with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 large eggs
• Olive oil for frying (or vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it well, removing any stalks, and cut into it into big pieces. Place in a big pot with a little water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then remove any excess liquid and put aside.

If using thawed frozen spinach, carefully press out extra water.

Warm the cooking oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Place the prepared spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breading and beaten eggs in a large bowl and spice with seasoning. Mix well until blended. If the preparation looks too soft, incorporate some extra breadcrumbs.

With your fingers, shape the mixture into elongated patties a bit bigger than a nut but more compact than an egg, and set them on a plate covered with baking paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes on both sides, turning so they are crispy everywhere, then put on paper towel.

Offer with lemon slices.

Lentil Patties

With their golden crust and moist center, these fritters are not only tasty but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a saucepan and fill with plenty of water. Boil over a medium flame for about 20 minutes or until partially softened, adding additional water to keep the pulses covered if necessary.

Stir in the burghul and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Warm 50% of the