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Leek Croquettes

Small fried fritters, typically called keftedes, stand as a beloved delicacy in Jewish cuisine. These leek patties offer a tasty blend of hearty minced beef with the gentle, mildly sweet essence of leeks, rendering them absolutely irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and remove the root ends and most of the dark green parts. Chop into halves lengthways then into 1.5cm rounds. Transfer in a deep pan and fill with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Mix completely using your fingers then mold a several tablespoonfuls into a patty, flattening a slightly. Place on a platter and repeat for the balance of the mixture.

Warm olive oil in a pan to a level of about ¾ inch over a medium flame. When the oil is hot, cook the fritters in small groups until golden brown on both sides. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Remove the cooked patties to a plate topped with absorbent paper and allow to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine delight. The crispy exterior gives way to a smooth center. The fresh spinach adds a bright, somewhat earthy taste, while the grated cheese gives a rich, savory creaminess. It's possible to replace the dairy cheese with steamed, mashed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using fresh spinach, wash it thoroughly, discarding any tough stems, and cut into it into big pieces. Transfer in a deep pan with a little liquid over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any extra water and reserve.

If using defrosted spinach, carefully remove unwanted moisture.

Preheat the oil in a frying pan over a medium flame and fry the chopped onion and garlic until tender, about 4 minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, red spice, breading and eggs in a container and flavor with salt and pepper. Combine completely until blended. If the dough looks too soft, incorporate some additional breading.

With your fingers, form the mixture into oval shapes slightly larger than a walnut shell but smaller than an chicken egg, and place them on a tray lined with parchment paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, warm oil to a amount of about 1cm. Brown the croquettes a handful for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then transfer on kitchen roll.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these patties are not only delicious but also a wonderfully nutritious snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Add the lentils in a pan and cover with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until partially softened, including extra liquid to maintain the legumes submerged if necessary.

Add the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a mixing bowl.

Warm half of the