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Leek Croquettes

Petite crispy croquettes, commonly known as keftedes, represent a treasured speciality in Jewish cuisine. These wonderful leek croquettes deliver a delicious combination of rich minced beef with the gentle, mildly sweet taste of leeks, making them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks well and remove the roots and the bulk of the dark green parts. Cut lengthwise longways then into 1.5cm slices. Put in a large skillet and submerge with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Remove the water from the leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and spice and spice liberally with salt and pepper. Stir well using your palms then form a several spoonfuls into a patty, shaping a slightly. Put on a platter and proceed for the balance of the preparation.

Warm olive oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is ready, fry the patties in small groups until crispy on each side. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the cooked fritters to a plate covered with kitchen paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach croquettes are a genuine pleasure. The crispy crust gives way to a smooth center. The fresh spinach imparts a bright, slightly green flavor, while the grated cheese offers a savory, savory smoothness. It's possible to replace the cheesy element with boiled, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

When using raw spinach, rinse it carefully, removing any tough stems, and roughly chop it into large chunks. Place in a big pot with a small amount water over a medium heat. Once softened, drain in a colander for about 15 mins, then press out any excess liquid and put aside.

If using previously frozen spinach, completely squeeze out unwanted moisture.

Heat the cooking oil in a skillet over a moderate heat and cook the onion and garlic cloves until translucent, about 4 minutes. Take off the stove.

Place the wilted spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, breading and beaten eggs in a container and flavor with pepper and salt. Stir completely until blended. If the dough appears too soft, incorporate some more crumbs.

Using your hands, form the dough into oval croquettes somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a baking sheet covered with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a depth of about half an inch. Cook the patties a small batch for a couple of minutes per side, flipping so they are golden brown all over, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and moist center, these patties are not only tasty but also a highly nutritious snack or main course.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Yogurt and lemon wedges, to accompany

Add the dry lentils in a pot and fill with enough fresh water. Boil over a medium heat for about 20 minutes or until nearly done, adding extra liquid to ensure the legumes immersed if required.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the mixture completely and put aside in a bowl.

Warm a portion of the