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Leek Croquettes

Small pan-fried croquettes, typically referred to as keftedes, stand as a beloved speciality in Jewish cuisine. These leek croquettes offer a flavorful blend of savory beef with the subtle, sweetly mild flavour of leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and trim off the root ends and the bulk of the dark green parts. Cut into halves along the length then into half-inch rounds. Transfer in a large skillet and fill with water, then cook over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and place in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season well with salt and pepper. Mix completely using your fingers then shape a couple of tablespoonfuls into a ball, shaping a little. Put on a tray and repeat for the rest of the preparation.

Preheat cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the fritters in small batches until golden brown on each side. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the finished patties to a plate topped with kitchen paper and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true delight. The crunchy crust reveals a creamy filling. The leafy spinach adds a bright, somewhat earthy taste, while the grated cheese offers a deep, umami richness. It's possible to replace the cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For raw spinach, wash it well, removing any stalks, and cut into it into large chunks. Place in a big pot with a small amount hot water over a medium heat. Once cooked, remove in a colander for about 15 mins, then press out any excess liquid and set aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Heat the cooking oil in a pan over a medium flame and fry the chopped onion and garlic until softened, about a few minutes. Remove from the heat.

Place the prepared spinach, cooked onion and garlic, grated cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Mix completely until incorporated. If the preparation appears too wet, incorporate some extra breadcrumbs.

By hand, form the mixture into elongated patties slightly larger than a walnut but less bulky than an large egg, and place them on a tray covered with parchment paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about half an inch. Fry the croquettes a handful for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Featuring a golden crust and moist center, these croquettes are not only delicious but also a wonderfully wholesome snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a saucepan and fill with enough water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring more water to ensure the lentils submerged if required.

Add the burghul and proceed cooking until fully cooked. Remove the water from the ingredients thoroughly and reserve in a bowl.

Preheat half of the