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Leek Croquettes

Bite-sized pan-fried patties, often called keftedes, stand as a beloved delicacy in Jewish cuisine. These wonderful leek fritters deliver a delicious combination of hearty beef with the gentle, slightly sweet flavour of tender leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Wash the green leeks properly and remove the base and the bulk of the dark green parts. Cut in half longways then into 1.5cm slices. Put in a deep pan and submerge with water, then cook over a medium flame for about twenty minutes or until softened.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice liberally with seasoning. Stir well using your fingers then shape a few scoops into a ball, pressing a bit. Put on a tray and continue for the rest of the ingredients.

Preheat olive oil in a pan to a amount of about ¾ inch over a medium flame. When the olive oil is ready, brown the fritters in batches until golden brown on each side. (Avoid overcrowding the skillet as this drops the heat of the cooking oil.) Transfer the cooked patties to a tray lined with paper towel and let to drain.

Serve with lemon slices.

Spinach Croquettes

These spinach with cheese fritters are a genuine delight. The golden crust gives way to a smooth center. The fresh spinach imparts a vibrant, moderately natural taste, while the grated cheese provides a savory, umami creaminess. It's possible to replace the dairy cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to serve

For leafy greens, wash it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then remove any excess liquid and reserve.

If using defrosted spinach, thoroughly squeeze out extra water.

Warm the oil in a skillet over a medium flame and fry the onion and garlic until softened, about four minutes. Turn off the heat.

Place the cooked spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the mixture appears too wet, add some additional crumbs.

Using your hands, shape the mixture into elongated patties a bit bigger than a walnut shell but more compact than an egg, and place them on a baking sheet covered with baking paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat oil to a depth of about 1cm. Cook the fritters a handful for a couple of minutes per side, flipping so they are crispy everywhere, then place on kitchen roll.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a wonderfully healthy snack or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to garnish

Put the dry lentils in a pot and fill with ample water. Cook over a medium heat for about twenty minutes or until partially softened, adding extra liquid to keep the lentils immersed if required.

Mix in the burghul and keep cooking until tender. Strain the ingredients thoroughly and put aside in a mixing bowl.

Heat 50% of the