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Leek Croquettes

Bite-sized crispy fritters, often known as keftedes, represent a beloved delicacy in Jewish culinary traditions. These wonderful leek fritters deliver a flavorful combination of savory minced beef with the delicate, mildly sweet flavour of leeks, and they are absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to garnish

Wash the fresh leeks carefully and cut away the root ends and the majority of the dark green parts. Chop in half along the length then into 1.5cm pieces. Transfer in a deep pan and submerge with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice generously with salt and pepper. Combine thoroughly using your fingers then form a few tablespoonfuls into a croquette, shaping a little. Set on a plate and continue for the remaining of the mixture.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the patties in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Transfer the cooked croquettes to a dish covered with paper towel and let to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine treat. The crispy exterior opens up to a soft center. The fresh spinach brings a bright, moderately natural taste, while the cheese provides a rich, umami richness. Feel free to swap the cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to garnish

If using raw spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a bit of liquid over a medium heat. Once cooked, strain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

When working with thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a pan over a moderate heat and saute the diced onion and garlic cloves until softened, about four minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breading and beaten eggs in a container and flavor with seasoning. Mix completely until blended. If the dough seems too loose, add some additional crumbs.

By hand, mold the mixture into oval croquettes somewhat larger than a walnut but smaller than an egg, and place them on a plate topped with baking paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a depth of about 1cm. Brown the croquettes a small batch for 2–3 minutes each side, flipping so they are crispy everywhere, then put on absorbent paper.

Present with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only tasty but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pot and fill with ample cold water. Cook over a medium heat for about 20 minutes or until almost cooked, adding extra liquid to maintain the pulses covered if needed.

Add the bulgur wheat and continue cooking until tender. Remove the water from the mixture thoroughly and put aside in a container.

Heat half of the