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Leek Croquettes

Bite-sized crispy fritters, commonly known as keftedes, stand as a cherished delicacy in Jewish cooking. These wonderful leek fritters present a flavorful combination of savory beef with the delicate, slightly sweet taste of fresh leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the leeks carefully and trim off the roots and the majority of the green stalk. Cut into halves along the length then into half-inch pieces. Place in a deep frying pan and submerge with cold water, then cook over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and season well with pepper and salt. Combine completely using your hands then mold a several scoops into a ball, pressing a little. Place on a tray and repeat for the remaining of the ingredients.

Preheat cooking oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, fry the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the heat of the oil.) Transfer the ready patties to a dish topped with paper towel and let to cool.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese patties are a genuine treat. The crunchy exterior gives way to a smooth center. The leafy spinach adds a fresh, moderately earthy taste, while the dairy gives a savory, umami smoothness. It's possible to replace the cheesy element with steamed, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon slices, to serve

If using leafy greens, wash it well, discarding any stalks, and cut into it into big pieces. Transfer in a big pot with a little liquid over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then press out any excess liquid and put aside.

When working with previously frozen spinach, completely remove unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and cook the diced onion and minced garlic until softened, about a few minutes. Take off the flame.

Place the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Combine completely until incorporated. If the dough seems too wet, incorporate some extra breadcrumbs.

By hand, form the dough into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat cooking oil to a depth of about half an inch. Cook the patties a handful for two to three minutes per side, turning so they are golden everywhere, then put on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully wholesome snack or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a saucepan and cover with ample cold water. Simmer over a medium heat for about 20 minutes or until nearly done, including extra liquid to maintain the lentils immersed if required.

Add the bulgur wheat and keep cooking until softened. Drain the ingredients thoroughly and set aside in a bowl.

Heat a portion of the