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Leek Croquettes

Petite pan-fried patties, commonly referred to as keftedes, stand as a beloved delicacy in Jewish culinary traditions. These particular leek fritters deliver a tasty combination of savory beef with the delicate, sweetly mild flavour of tender leeks, rendering them absolutely crave-worthy.

Yields 12

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

Thoroughly wash the leeks carefully and remove the root ends and the majority of the dark green parts. Slice in half lengthways then into 1.5cm rounds. Put in a deep frying pan and submerge with water, then heat over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and spice and season well with salt and pepper. Combine well using your hands then form a few scoops into a patty, shaping a little. Put on a platter and repeat for the balance of the mixture.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is ready, cook the patties in small batches until golden brown on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Take out the finished croquettes to a tray lined with absorbent paper and allow to cool.

Present with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a real delight. The crunchy exterior reveals a soft filling. The spinach adds a fresh, moderately green note, while the dairy provides a savory, savory smoothness. It's possible to replace the cheese with cooked, pureed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it carefully, getting rid of any tough stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then press out any extra water and put aside.

If using defrosted spinach, completely squeeze out unwanted moisture.

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

Place the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with seasoning. Mix well until blended. If the preparation appears too soft, incorporate some extra breadcrumbs.

With your fingers, shape the dough into oval croquettes slightly larger than a nut but more compact than an large egg, and set them on a baking sheet topped with baking paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a amount of about half an inch. Cook the fritters a few at a time for two to three minutes each side, turning so they are crispy completely, then place on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crunchy outside and soft inside, these fritters are not only flavorful but also a wonderfully healthy appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to serve

Put the lentils in a pot and fill with plenty of fresh water. Boil over a medium flame for about 20 minutes or until partially softened, adding additional water to ensure the pulses immersed if needed.

Add the bulgur wheat and keep cooking until tender. Drain the lentils and burghul completely and set aside in a container.

Warm half of the