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Leek Croquettes

Petite crispy fritters, commonly referred to as keftedes, represent a beloved signature dish in Jewish culinary traditions. These particular leek croquettes present a tasty combination of rich minced beef with the gentle, sweetly mild taste of fresh leeks, making them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks carefully and cut away the roots and most of the green stalk. Cut in half longways then into half-inch pieces. Transfer in a deep pan and cover with water, then heat over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice well with seasoning. Mix completely using your fingers then form a few tablespoonfuls into a croquette, flattening a slightly. Place on a tray and repeat for the remaining of the ingredients.

Preheat cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is hot, cook the croquettes in small groups until crispy on all sides. (Don't overcrowd the skillet as this reduces the oil temperature of the cooking oil.) Transfer the cooked patties to a tray topped with kitchen paper and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true delight. The crispy outside gives way to a smooth filling. The spinach adds a bright, slightly green note, while the dairy gives a savory, savory richness. Feel free to swap the cheesy element with boiled, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 large eggs
• Cooking oil for frying (or use neutral oil)
• Fresh lemon, to serve

When using leafy greens, wash it well, getting rid of any tough stems, and cut into it into large chunks. Place in a large saucepan with a small amount hot water over a medium heat. Once wilted, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve.

When working with previously frozen spinach, completely squeeze out unwanted moisture.

Preheat the olive oil in a pan over a moderate heat and cook the onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Place the wilted spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Stir well until blended. If the preparation looks too wet, incorporate some additional breadcrumbs.

With your fingers, shape the dough into elongated patties slightly larger than a walnut but less bulky than an large egg, and place them on a baking sheet topped with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, warm cooking oil to a amount of about 1 centimeter. Cook the fritters a small batch for two to three minutes per side, turning so they are golden brown completely, then place on kitchen roll.

Present with lemon wedges.

Lentil Patties

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a highly wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and submerge with ample cold water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to keep the legumes covered if necessary.

Stir in the cracked wheat and keep cooking until softened. Drain the lentils and burghul well and set aside in a container.

Heat half of the