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Leek Croquettes

Bite-sized crispy fritters, often referred to as keftedes, stand as a cherished speciality in Jewish culinary traditions. These particular leek patties deliver a flavorful fusion of hearty ground beef with the delicate, slightly sweet essence of tender leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and cut away the base and the majority of the dark green parts. Cut lengthwise along the length then into 1.5-centimeter rounds. Put in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and spice liberally with seasoning. Mix thoroughly using your hands then shape a several scoops into a ball, shaping a little. Place on a tray and repeat for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is hot, fry the fritters in batches until golden on all sides. (Do not fill the pan as this reduces the heat of the oil.) Transfer the cooked croquettes to a dish covered with kitchen paper and permit to cool.

Present with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true delight. The golden outside opens up to a soft interior. The leafy spinach adds a vibrant, somewhat natural note, while the cheese offers a deep, umami smoothness. Feel free to swap the cheese with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

If using leafy greens, wash it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Put in a large saucepan with a little hot water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

For thawed frozen spinach, completely remove extra water.

Warm the oil in a skillet over a moderate heat and fry the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the stove.

Place the wilted spinach, cooked onion and garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with pepper and salt. Combine thoroughly until blended. If the preparation appears too wet, mix in some additional crumbs.

By hand, shape the preparation into oval shapes slightly larger than a nut but smaller than an large egg, and put them on a baking sheet lined with baking paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, preheat cooking oil to a level of about 1cm. Cook the patties a few at a time for two to three minutes per side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only delicious but also a highly wholesome snack or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Add the lentils in a pot and cover with enough water. Cook over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to maintain the legumes covered if required.

Add the burghul and keep cooking until tender. Remove the water from the ingredients completely and set aside in a container.

Warm half of the