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Leek Croquettes

Bite-sized fried fritters, typically called keftedes, stand as a beloved delicacy in Jewish cuisine. These leek fritters offer a delicious combination of rich beef with the gentle, sweetly mild flavour of fresh leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the green leeks properly and trim off the root ends and the bulk of the green tops. Chop into halves along the length then into 1.5cm slices. Transfer in a deep frying pan and cover with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Strain the softened leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, chopped parsley and spice and season liberally with seasoning. Mix well using your fingers then mold a couple of tablespoonfuls into a ball, pressing a slightly. Set on a plate and repeat for the remaining of the preparation.

Warm cooking oil in a skillet to a level of about ¾ inch over a medium heat. When the oil is ready, cook the croquettes in batches until golden on all sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Take out the ready fritters to a tray covered with paper towel and allow to rest.

Offer with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a real pleasure. The crunchy crust gives way to a smooth center. The fresh spinach brings a bright, slightly earthy flavor, while the cheese offers a deep, flavorful creaminess. It's possible to replace the dairy cheese with cooked, crushed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For leafy greens, wash it well, removing any hard stems, and coarsely chop it into large chunks. Put in a deep pan with a little liquid over a medium heat. Once cooked, strain in a colander for about a quarter hour, then squeeze out any extra water and reserve.

If using previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the olive oil in a frying pan over a medium heat and saute the onion and garlic cloves until tender, about 4 minutes. Turn off the heat.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the mixture looks too loose, incorporate some more breading.

By hand, form the preparation into elongated patties somewhat larger than a walnut but smaller than an large egg, and place them on a baking sheet lined with parchment paper. Seal and cool for at least one hour.

In a big skillet over medium flame, warm olive oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes each side, rotating so they are crispy completely, then transfer on kitchen roll.

Present with lemon slices.

Lentil Patties

With their golden crust and moist center, these croquettes are not only delicious but also a extremely nutritious snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Add the dry lentils in a pot and fill with enough cold water. Cook over a medium heat for about twenty minutes or until nearly done, including extra liquid to keep the pulses submerged if required.

Add the burghul and continue cooking until softened. Strain the mixture well and put aside in a container.

Warm 50% of the