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Leek Croquettes

Small fried fritters, commonly called keftedes, are a beloved delicacy in Jewish cooking. These leek croquettes present a flavorful combination of hearty beef with the delicate, mildly sweet taste of tender leeks, making them truly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the green leeks carefully and remove the roots and the bulk of the green tops. Slice into halves along the length then into half-inch rounds. Place in a deep frying pan and fill with fresh water, then simmer over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and spice and spice liberally with salt and pepper. Mix thoroughly using your palms then mold a couple of scoops into a patty, shaping a slightly. Place on a platter and proceed for the rest of the mixture.

Warm cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is ready, fry the patties in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Remove the ready fritters to a plate lined with absorbent paper and let to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach patties are a genuine delight. The crispy outside opens up to a creamy interior. The fresh spinach brings a vibrant, somewhat natural flavor, while the cheese offers a deep, savory richness. Feel free to swap the cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

For leafy greens, wash it well, getting rid of any tough stems, and cut into it into big pieces. Transfer in a deep pan with a little hot water over a medium flame. Once softened, strain in a colander for about a quarter hour, then remove any excess liquid and reserve.

When working with previously frozen spinach, carefully press out unwanted moisture.

Preheat the olive oil in a pan over a medium heat and saute the chopped onion and garlic until translucent, about a few minutes. Turn off the flame.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Stir completely until blended. If the preparation looks too loose, add some extra breading.

With your fingers, shape the preparation into oval shapes somewhat larger than a nut but more compact than an large egg, and put them on a tray covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a level of about half an inch. Cook the fritters a few at a time for two to three minutes per side, rotating so they are golden brown everywhere, then transfer on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a wonderfully healthy bite or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a pot and fill with plenty of water. Boil over a medium flame for about 20 minutes or until nearly done, adding extra liquid to keep the legumes immersed if necessary.

Mix in the burghul and proceed cooking until fully cooked. Strain the ingredients well and reserve in a mixing bowl.

Preheat 50% of the