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Leek Croquettes

Petite crispy patties, typically referred to as keftedes, represent a cherished speciality in Jewish cooking. These wonderful leek croquettes deliver a tasty fusion of rich ground beef with the gentle, slightly sweet flavour of leeks, making them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Wash the green leeks carefully and trim off the roots and the bulk of the dark green parts. Cut in half longways then into half-inch rounds. Put in a deep pan and cover with fresh water, then cook over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice liberally with salt and pepper. Mix completely using your fingers then form a several scoops into a ball, shaping a little. Place on a platter and proceed for the remaining of the preparation.

Warm cooking oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is ready, cook the patties in batches until golden brown on each side. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Take out the cooked patties to a tray topped with absorbent paper and permit to drain.

Offer with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a real treat. The golden exterior opens up to a smooth interior. The leafy spinach imparts a vibrant, slightly natural note, while the dairy gives a deep, savory creaminess. It's possible to replace the cheesy element with steamed, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, wash it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a bit of water over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then remove any extra water and put aside.

For thawed frozen spinach, carefully press out excess liquid.

Preheat the olive oil in a skillet over a moderate heat and cook the onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Combine the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, spice, red spice, breading and beaten eggs in a container and flavor with pepper and salt. Combine well until blended. If the mixture seems too wet, incorporate some more crumbs.

With your fingers, mold the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and put them on a tray lined with baking paper. Seal and cool for at least 60 minutes.

In a wide pan over medium heat, preheat oil to a level of about 1cm. Brown the croquettes a few at a time for two to three minutes per side, rotating so they are crispy completely, then transfer on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a highly healthy appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Add the lentils in a saucepan and submerge with plenty of cold water. Simmer over a medium flame for about 20 minutes or until nearly done, pouring additional water to ensure the pulses covered if necessary.

Add the cracked wheat and proceed cooking until softened. Remove the water from the mixture completely and put aside in a container.

Heat half of the