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Leek Croquettes

Bite-sized crispy croquettes, typically referred to as keftedes, stand as a treasured delicacy in Jewish cuisine. These particular leek croquettes present a delicious blend of savory ground beef with the gentle, slightly sweet essence of tender leeks, rendering them absolutely irresistible.

Makes 12

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

Thoroughly wash the fresh leeks carefully and trim off the roots and the bulk of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Drain the leeks and place in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and spice and flavor liberally with seasoning. Mix thoroughly using your hands then shape a several spoonfuls into a ball, pressing a slightly. Set on a platter and repeat for the balance of the preparation.

Preheat oil in a pan to a depth of about 2cm over a medium heat. When the olive oil is sizzling, brown the patties in batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Remove the cooked patties to a tray covered with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a true delight. The golden crust reveals a soft filling. The fresh spinach adds a bright, slightly green taste, while the cheese offers a deep, umami creaminess. It's possible to replace the dairy cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to accompany

When using fresh spinach, wash it carefully, discarding any stalks, and roughly chop it into big pieces. Place in a large saucepan with a bit of water over a medium heat. Once wilted, drain in a sieve for about 15 mins, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Preheat the oil in a pan over a medium flame and cook the onion and garlic cloves until translucent, about four minutes. Take off the heat.

Place the wilted spinach, sauteed onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Combine thoroughly until incorporated. If the dough appears too loose, mix in some more crumbs.

Using your hands, form the mixture into elongated patties somewhat larger than a nut but smaller than an chicken egg, and put them on a plate lined with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, heat oil to a depth of about 1cm. Cook the fritters a few at a time for two to three minutes per side, flipping so they are crispy all over, then transfer on absorbent paper.

Present with lemon slices.

Lentil Patties

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

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Add the dry lentils in a pan and cover with enough fresh water. Boil over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to keep the legumes submerged if required.

Add the bulgur wheat and keep cooking until softened. Drain the mixture well and put aside in a container.

Heat a portion of the