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Leek Croquettes

Small fried croquettes, typically known as keftedes, are a cherished delicacy in Jewish cooking. These wonderful leek croquettes present a tasty combination of rich ground beef with the delicate, mildly sweet flavour of fresh leeks, making them truly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to serve

Clean the green leeks properly and cut away the roots and most of the dark green parts. Cut lengthwise longways then into half-inch pieces. Transfer in a deep frying pan and fill with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season generously with pepper and salt. Mix completely using your fingers then form a several tablespoonfuls into a patty, flattening a slightly. Put on a tray and repeat for the remaining of the mixture.

Heat olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is hot, fry the fritters in small groups until golden on each side. (Do not fill the pan as this lowers the temperature of the cooking oil.) Take out the finished fritters to a plate covered with absorbent paper and permit to drain.

Offer with lemon slices.

Spinach Patties

These delightful spinach and cheese fritters are a real treat. The crispy crust opens up to a creamy filling. The fresh spinach brings a bright, slightly natural flavor, while the cheese gives a deep, flavorful richness. It's possible to replace the cheesy element with steamed, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

When using leafy greens, rinse it well, getting rid of any hard stems, and roughly chop it into large chunks. Place in a big pot with a bit of liquid over a medium flame. Once wilted, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and reserve.

For previously frozen spinach, completely squeeze out excess liquid.

Heat the oil in a pan over a medium flame and fry the onion and garlic cloves until softened, about 4 minutes. Turn off the stove.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Stir well until combined. If the dough appears too soft, incorporate some additional breadcrumbs.

By hand, mold the preparation into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and put them on a plate lined with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium flame, heat cooking oil to a depth of about 1cm. Fry the croquettes a handful for a couple of minutes on both sides, turning so they are crispy completely, then transfer on paper towel.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a extremely wholesome bite or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a saucepan and fill with ample water. Boil over a moderate heat for about 20 mins or until almost cooked, including additional water to keep the lentils submerged if needed.

Mix in the bulgur wheat and proceed cooking until tender. Drain the ingredients well and reserve in a bowl.

Warm half of the