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Leek Croquettes

Small crispy patties, often called keftedes, represent a treasured speciality in Jewish cooking. These particular leek croquettes deliver a delicious combination of hearty minced beef with the subtle, mildly sweet flavour of tender leeks, rendering them truly crave-worthy.

Yields 12

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

Thoroughly wash the leeks carefully and cut away the roots and most of the dark green parts. Cut in half lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and season well with salt and pepper. Combine thoroughly using your fingers then form a several scoops into a ball, pressing a slightly. Place on a plate and repeat for the rest of the ingredients.

Preheat cooking oil in a skillet to a depth of about 2cm over a medium heat. When the heated oil is hot, brown the fritters in small groups until golden on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Remove the finished croquettes to a tray lined with paper towel and permit to cool.

Serve with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach fritters are a real delight. The crunchy crust reveals a smooth filling. The spinach adds a fresh, slightly earthy note, while the dairy provides a rich, flavorful smoothness. Feel free to swap the cheese with cooked, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it thoroughly, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a bit of liquid over a moderate heat. Once softened, strain in a strainer for about 15 mins, then press out any remaining moisture and reserve.

If using previously frozen spinach, thoroughly press out extra water.

Preheat the oil in a pan over a moderate heat and cook the diced onion and garlic until softened, about a few minutes. Take off the heat.

Put the cooked spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir well until blended. If the preparation seems too wet, add some additional crumbs.

By hand, form the mixture into oval croquettes somewhat larger than a nut but smaller than an large egg, and set them on a plate topped with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a level of about 1cm. Cook the fritters a few at a time for two to three minutes each side, flipping so they are golden all over, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and tender interior, these fritters are not only flavorful but also a extremely nutritious bite or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to serve

Add the dry lentils in a pan and submerge with enough water. Cook over a medium heat for about twenty minutes or until almost cooked, including additional water to keep the legumes immersed if needed.

Stir in the burghul and keep cooking until fully cooked. Strain the mixture well and put aside in a container.

Preheat a portion of the