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Leek Croquettes

Petite fried croquettes, typically known as keftedes, represent a treasured speciality in Jewish cooking. These leek fritters deliver a tasty fusion of hearty beef with the gentle, slightly sweet taste of leeks, and they are utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks well and cut away the base and most of the green stalk. Slice in half longways then into 1.5cm slices. Put in a deep pan and fill with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and sweet paprika and spice well with seasoning. Stir completely using your fingers then mold a few scoops into a patty, shaping a bit. Set on a platter and proceed for the balance of the preparation.

Heat oil in a skillet to a depth of about 2cm over a medium flame. When the olive oil is hot, cook the fritters in small batches until golden on each side. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Remove the ready patties to a plate lined with absorbent paper and permit to rest.

Offer with lemon slices.

Keftes de Espinacha

These spinach with cheese fritters are a genuine delight. The crispy exterior reveals a creamy center. The leafy spinach brings a vibrant, moderately earthy taste, while the dairy gives a savory, savory creaminess. It's possible to replace the cheese with steamed, mashed potatoes if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

When using raw spinach, wash it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Place in a deep pan with a little water over a medium flame. Once wilted, drain in a strainer for about 15 mins, then press out any excess liquid and put aside.

For thawed frozen spinach, thoroughly press out extra water.

Heat the cooking oil in a skillet over a medium heat and fry the chopped onion and minced garlic until translucent, about four minutes. Turn off the flame.

Put the wilted spinach, fried onion and garlic, kefalotyri, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix well until incorporated. If the mixture looks too soft, incorporate some extra crumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a nut but less bulky than an chicken egg, and put them on a plate lined with baking paper. Cover and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a amount of about half an inch. Fry the fritters a small batch for two to three minutes per side, turning so they are golden everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a highly nutritious bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Put the lentils in a pot and submerge with ample fresh water. Cook over a medium flame for about 20 mins or until nearly done, including additional water to ensure the pulses immersed if necessary.

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

Warm half of the