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Leek Croquettes

Petite fried croquettes, commonly referred to as keftedes, stand as a treasured signature dish in Jewish cuisine. These leek croquettes offer a delicious fusion of savory beef with the delicate, slightly sweet taste of fresh leeks, rendering them utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the green leeks properly and trim off the root ends and the majority of the green tops. Slice lengthwise along the length then into half-inch rounds. Put in a large skillet and fill with water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and season well with salt and pepper. Mix thoroughly using your palms then form a several spoonfuls into a patty, shaping a slightly. Place on a tray and repeat for the remaining of the preparation.

Warm olive oil in a pan to a level of about 2 centimeters over a medium flame. When the oil is sizzling, fry the patties in batches until golden brown on each side. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Remove the ready croquettes to a tray lined with absorbent paper and permit to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real treat. The crispy exterior gives way to a soft center. The spinach imparts a vibrant, moderately natural note, while the grated cheese provides a savory, flavorful smoothness. It's possible to replace the dairy cheese with steamed, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Oil for frying (or alternatively sunflower oil)
• Lemon slices, to garnish

For raw spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Put in a big pot with a small amount hot water over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, carefully remove unwanted moisture.

Preheat the cooking oil in a frying pan over a medium flame and cook the diced onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with salt and pepper. Mix well until incorporated. If the preparation looks too soft, incorporate some extra breading.

With your fingers, form the mixture into oval shapes slightly larger than a walnut but more compact than an egg, and put them on a baking sheet topped with wax paper. Wrap and cool for at least one hour.

In a wide pan over medium flame, warm oil to a level of about half an inch. Fry the croquettes a small batch for a couple of minutes each side, turning so they are golden brown completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these fritters are not only delicious but also a highly wholesome snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a pot and cover with enough water. Simmer over a medium flame for about twenty minutes or until partially softened, adding additional water to keep the lentils covered if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and put aside in a bowl.

Heat half of the