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Leek Croquettes

Bite-sized fried croquettes, commonly known as keftedes, represent a treasured signature dish in Jewish cuisine. These particular leek croquettes present a delicious fusion of hearty beef with the subtle, sweetly mild essence of tender leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks properly and cut away the base and the bulk of the dark green parts. Cut into halves lengthways then into 1.5-centimeter slices. Put in a deep frying pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the softened leeks and place in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and flavor well with pepper and salt. Mix completely using your fingers then shape a several spoonfuls into a patty, pressing a little. Set on a platter and proceed for the balance of the mixture.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is ready, fry the patties in batches until golden on both sides. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Remove the finished fritters to a tray topped with kitchen paper and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine treat. The crunchy crust gives way to a smooth center. The spinach adds a fresh, moderately earthy flavor, while the cheese offers a rich, umami smoothness. Feel free to swap the cheesy element with steamed, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon wedges, to accompany

For raw spinach, clean it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Transfer in a deep pan with a bit of water over a medium heat. Once softened, strain in a colander for about 15 mins, then press out any remaining moisture and reserve.

If using defrosted spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and saute the chopped onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Mix completely until blended. If the preparation looks too loose, incorporate some extra crumbs.

By hand, form the dough into elongated patties slightly larger than a walnut but more compact than an egg, and place them on a plate covered with wax paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, heat cooking oil to a depth of about 1cm. Cook the patties a few at a time for two to three minutes each side, turning so they are golden brown all over, then put on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a extremely wholesome bite or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pan and submerge with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, pouring additional water to keep the pulses submerged if needed.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the mixture well and put aside in a container.

Preheat a portion of the