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Leek Patties

Bite-sized fried fritters, typically known as keftedes, represent a beloved signature dish in Jewish cooking. These wonderful leek fritters deliver a tasty blend of hearty ground beef with the gentle, sweetly mild taste of fresh leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to accompany

Thoroughly wash the green leeks carefully and remove the roots and most of the dark green parts. Cut into halves longways then into 1.5-centimeter rounds. Place in a deep pan and cover with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the softened leeks and put in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and flavor liberally with seasoning. Combine well using your fingers then form a several scoops into a patty, flattening a bit. Set on a plate and proceed for the balance of the mixture.

Warm oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is ready, cook the patties in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Take out the ready fritters to a dish topped with absorbent paper and allow to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real delight. The golden crust reveals a smooth center. The leafy spinach adds a vibrant, somewhat green note, while the cheese provides a savory, savory richness. It's possible to replace the dairy cheese with cooked, pureed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to accompany

When using raw spinach, clean it carefully, getting rid of any stalks, and cut into it into big pieces. Transfer in a deep pan with a little liquid over a medium heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and reserve.

When working with thawed frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and saute the chopped onion and minced garlic until translucent, about four minutes. Turn off the stove.

Place the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a container and spice with seasoning. Combine completely until incorporated. If the preparation appears too loose, add some more breadcrumbs.

With your fingers, shape the dough into elongated patties slightly larger than a walnut shell but more compact than an large egg, and place them on a tray lined with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a amount of about 1 centimeter. Cook the patties a handful for 2–3 minutes each side, turning so they are golden completely, then place on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a extremely wholesome snack or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to serve

Add the lentils in a pan and submerge with ample fresh water. Boil over a medium flame for about 20 mins or until nearly done, including extra liquid to ensure the lentils covered if needed.

Stir in the burghul and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Warm 50% of the