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Leek Croquettes

Bite-sized fried patties, commonly called keftedes, represent a beloved speciality in Jewish cooking. These leek patties deliver a tasty blend of hearty beef with the gentle, slightly sweet essence of tender leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks properly and trim off the base and the bulk of the green tops. Slice lengthwise along the length then into half-inch pieces. Put in a deep pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and flavor generously with seasoning. Mix thoroughly using your hands then shape a several spoonfuls into a ball, shaping a little. Put on a platter and repeat for the rest of the preparation.

Preheat oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is ready, cook the fritters in small groups until golden on each side. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the cooked fritters to a dish covered with paper towel and permit to drain.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese fritters are a real pleasure. The crispy outside reveals a smooth filling. The spinach imparts a vibrant, slightly green taste, while the cheese provides a rich, flavorful richness. Feel free to swap the cheese with boiled, crushed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to accompany

When using raw spinach, clean it carefully, removing any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a bit of liquid over a medium heat. Once softened, drain in a colander for about 15 mins, then remove any extra water and set aside.

When working with defrosted spinach, thoroughly remove excess liquid.

Heat the olive oil in a frying pan over a medium heat and cook the onion and garlic until tender, about 4 minutes. Turn off the stove.

Place the prepared spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until incorporated. If the preparation looks too soft, mix in some extra crumbs.

With your fingers, form the mixture into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and set them on a tray lined with wax paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a amount of about 1cm. Cook the croquettes a small batch for a couple of minutes each side, turning so they are golden everywhere, then transfer on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a highly nutritious bite or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a saucepan and fill with plenty of cold water. Simmer over a moderate heat for about 20 mins or until nearly done, including more water to ensure the legumes submerged if necessary.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the mixture thoroughly and reserve in a container.

Preheat half of the