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Leek Croquettes

Small fried croquettes, often referred to as keftedes, stand as a cherished signature dish in Jewish cuisine. These wonderful leek fritters deliver a delicious combination of savory beef with the delicate, slightly sweet essence of fresh leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the leeks well and trim off the base and most of the green stalk. Slice in half along the length then into 1.5-centimeter slices. Place in a large skillet and submerge with water, then simmer over a medium heat for about 20 mins or until tender.

Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, crumbs, dill, parsley and paprika and flavor generously with seasoning. Stir thoroughly using your palms then mold a couple of tablespoonfuls into a ball, pressing a little. Set on a plate and proceed for the remaining of the mixture.

Warm olive oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is sizzling, brown the croquettes in small batches until golden on all sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Take out the ready croquettes to a dish lined with paper towel and permit to drain.

Present with lemon slices.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine pleasure. The crispy outside opens up to a soft interior. The spinach brings a fresh, somewhat natural flavor, while the cheese gives a rich, umami richness. Feel free to swap the dairy cheese with steamed, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, wash it thoroughly, discarding any tough stems, and coarsely chop it into sizable portions. Put in a big pot with a small amount liquid over a medium flame. Once wilted, remove in a strainer for about 15 mins, then remove any excess liquid and reserve.

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

Preheat the cooking oil in a skillet over a medium heat and fry the diced onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Combine well until incorporated. If the mixture seems too soft, add some more breadcrumbs.

Using your hands, shape the mixture into oval croquettes somewhat larger than a walnut shell but less bulky than an egg, and put them on a plate topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, warm cooking oil to a depth of about half an inch. Cook the croquettes a few at a time for a couple of minutes on both sides, flipping so they are crispy all over, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only tasty but also a extremely wholesome appetizer or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and submerge with plenty of water. Boil over a medium heat for about 20 minutes or until almost cooked, including extra liquid to ensure the lentils immersed if required.

Stir in the bulgur wheat and continue cooking until softened. Drain the ingredients completely and reserve in a container.

Warm 50% of the