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Leek Croquettes

Petite fried patties, commonly known as keftedes, stand as a treasured speciality in Jewish cuisine. These particular leek fritters offer a tasty fusion of rich ground beef with the delicate, mildly sweet flavour of tender leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks properly and remove the root ends and the majority of the dark green parts. Chop lengthwise longways then into half-inch pieces. Place in a deep frying pan and cover with water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice liberally with seasoning. Stir thoroughly using your fingers then mold a few spoonfuls into a croquette, shaping a little. Put on a platter and repeat for the rest of the ingredients.

Preheat olive oil in a frying pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the croquettes in small batches until crispy on all sides. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the finished fritters to a dish topped with kitchen paper and let to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a real pleasure. The crispy exterior opens up to a soft center. The leafy spinach imparts a bright, moderately green note, while the dairy provides a savory, savory creaminess. You can substitute the dairy cheese with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it well, removing any hard stems, and coarsely chop it into big pieces. Put in a large saucepan with a small amount water over a moderate heat. Once wilted, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Warm the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic until translucent, about a few minutes. Remove from the stove.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Combine thoroughly until combined. If the mixture looks too soft, incorporate some additional breading.

With your fingers, form the preparation into oval croquettes a bit bigger than a walnut shell but smaller than an large egg, and place them on a tray topped with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a depth of about half an inch. Fry the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden brown completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only delicious but also a highly healthy bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Place the dry lentils in a pot and cover with ample water. Cook over a medium flame for about 20 mins or until almost cooked, adding extra liquid to keep the pulses immersed if needed.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul completely and set aside in a bowl.

Heat half of the