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Leek Croquettes

Small crispy fritters, typically known as keftedes, are a treasured speciality in Jewish cooking. These particular leek patties deliver a flavorful fusion of rich ground beef with the gentle, slightly sweet flavour of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Wash the fresh leeks well and remove the base and the bulk of the dark green parts. Cut lengthwise along the length then into 1.5cm pieces. Place in a deep pan and submerge with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Combine completely using your fingers then shape a few spoonfuls into a croquette, shaping a little. Place on a plate and repeat for the rest of the mixture.

Warm olive oil in a pan to a level of about 2 centimeters over a medium heat. When the olive oil is hot, cook the patties in small groups until golden brown on both sides. (Do not fill the skillet as this reduces the heat of the cooking oil.) Take out the finished croquettes to a dish covered with absorbent paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true treat. The golden crust reveals a creamy center. The leafy spinach imparts a fresh, somewhat earthy note, while the grated cheese provides a rich, flavorful richness. You can substitute the dairy cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Oil for frying (or use vegetable oil)
• Fresh lemon, to garnish

When using fresh spinach, wash it thoroughly, discarding any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

When working with defrosted spinach, completely press out excess liquid.

Heat the cooking oil in a skillet over a moderate heat and saute the chopped onion and garlic cloves until tender, about four minutes. Remove from the stove.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a container and season with salt and pepper. Mix thoroughly until incorporated. If the dough appears too loose, incorporate some more breading.

With your fingers, mold the mixture into elongated patties somewhat larger than a nut but smaller than an chicken egg, and place them on a plate topped with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, preheat olive oil to a depth of about 1cm. Fry the fritters a small batch for 2–3 minutes on both sides, turning so they are crispy everywhere, then place on kitchen roll.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully healthy bite or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pan and submerge with ample water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to maintain the legumes submerged if required.

Mix in the cracked wheat and continue cooking until softened. Strain the lentils and burghul completely and set aside in a container.

Heat 50% of the