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Leek Croquettes

Petite pan-fried fritters, often known as keftedes, represent a beloved signature dish in Jewish cuisine. These particular leek fritters present a tasty blend of rich ground beef with the delicate, mildly sweet taste of fresh leeks, rendering them truly addictive.

Makes 12

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

Clean the green leeks properly and remove the root ends and most of the green stalk. Cut in half along the length then into 1.5cm rounds. Transfer in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the softened leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and spice and spice generously with pepper and salt. Stir thoroughly using your hands then shape a couple of spoonfuls into a ball, flattening a little. Set on a tray and continue for the rest of the preparation.

Heat oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is ready, brown the croquettes in small batches until golden on each side. (Don't overcrowd the pan as this lowers the heat of the oil.) Remove the ready fritters to a dish topped with absorbent paper and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach croquettes are a true pleasure. The golden exterior reveals a smooth center. The leafy spinach brings a bright, moderately earthy taste, while the dairy offers a savory, flavorful smoothness. You can substitute the cheese with boiled, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, wash it thoroughly, removing any tough stems, and cut into it into sizable portions. Place in a big pot with a bit of hot water over a medium flame. Once softened, strain in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

If using defrosted spinach, carefully squeeze out extra water.

Warm the olive oil in a skillet over a medium flame and saute the onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and season with pepper and salt. Combine well until incorporated. If the mixture looks too soft, add some additional crumbs.

By hand, form the preparation into elongated patties somewhat larger than a walnut but smaller than an large egg, and put them on a tray topped with baking paper. Seal and refrigerate for at least one hour.

In a wide pan over medium flame, heat oil to a depth of about 1cm. Brown the fritters a few at a time for a couple of minutes on both sides, flipping so they are crispy completely, then put on absorbent paper.

Present with fresh lemon.

Lentil Patties

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a highly wholesome snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the brown lentils in a saucepan and submerge with enough fresh water. Boil over a medium flame for about 20 minutes or until nearly done, pouring additional water to keep the pulses immersed if required.

Mix in the burghul and continue cooking until tender. Strain the ingredients well and set aside in a bowl.

Warm a portion of the