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Leek Croquettes

Petite pan-fried fritters, commonly referred to as keftedes, are a beloved speciality in Jewish cooking. These wonderful leek croquettes deliver a flavorful fusion of rich ground beef with the gentle, mildly sweet flavour of fresh leeks, and they are absolutely addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks well and cut away the base and most of the green tops. Cut lengthwise longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with water, then cook over a medium flame for about 20 mins or until tender.

Strain the leeks and place in a large mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and paprika and season well with pepper and salt. Stir completely using your hands then shape a several scoops into a patty, pressing a slightly. Place on a tray and repeat for the rest of the mixture.

Preheat oil in a pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, cook the croquettes in small batches until golden on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the finished croquettes to a dish topped with absorbent paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true pleasure. The golden exterior reveals a soft center. The leafy spinach imparts a vibrant, slightly earthy flavor, while the dairy provides a rich, savory smoothness. It's possible to replace the dairy cheese with steamed, pureed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

If using raw spinach, clean it thoroughly, getting rid of any hard stems, and cut into it into large chunks. Place in a big pot with a small amount water over a medium flame. Once wilted, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and put aside.

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

Heat the oil in a skillet over a moderate heat and saute the onion and garlic until tender, about four minutes. Turn off the flame.

Combine the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, breading and eggs in a container and flavor with salt and pepper. Combine well until combined. If the dough seems too wet, incorporate some more breadcrumbs.

By hand, mold the mixture into elongated patties slightly larger than a nut but less bulky than an egg, and set them on a tray lined with parchment paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium flame, preheat olive oil to a level of about half an inch. Brown the croquettes a small batch for two to three minutes each side, turning so they are crispy all over, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Patties

Featuring a crispy exterior and tender interior, these patties are not only delicious but also a highly healthy bite or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to garnish

Add the dry lentils in a pan and submerge with ample water. Simmer over a medium flame for about 20 mins or until nearly done, pouring extra liquid to ensure the lentils immersed if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Drain the ingredients well and put aside in a bowl.

Heat 50% of the