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Leek Croquettes

Bite-sized pan-fried fritters, typically referred to as keftedes, are a treasured signature dish in Jewish culinary traditions. These particular leek croquettes present a flavorful blend of hearty beef with the gentle, slightly sweet essence of leeks, and they are absolutely addictive.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the fresh leeks properly and trim off the roots and the bulk of the dark green parts. Slice in half longways then into 1.5-centimeter rounds. Transfer in a deep pan and cover with fresh water, then simmer over a medium heat for about 20 minutes or until softened.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and spice and spice well with seasoning. Combine well using your fingers then form a several tablespoonfuls into a patty, shaping a little. Place on a plate and continue for the rest of the mixture.

Heat olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the fritters in batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Remove the finished patties to a dish covered with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a real pleasure. The golden outside reveals a smooth center. The leafy spinach adds a bright, moderately natural taste, while the grated cheese provides a rich, umami richness. It's possible to replace the cheesy element with cooked, crushed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Lemon wedges, to serve

When using raw spinach, clean it thoroughly, discarding any tough stems, and cut into it into large chunks. Place in a large saucepan with a bit of hot water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then press out any extra water and put aside.

If using defrosted spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and cook the onion and minced garlic until tender, about 4 minutes. Take off the heat.

Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a container and season with seasoning. Combine thoroughly until blended. If the preparation looks too wet, incorporate some additional breading.

With your fingers, form the preparation into oval croquettes somewhat larger than a nut but smaller than an large egg, and place them on a tray lined with wax paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, heat oil to a amount of about 1 centimeter. Brown the fritters a few at a time for a couple of minutes on both sides, rotating so they are golden brown completely, then transfer on paper towel.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and moist center, these fritters are not only delicious but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to garnish

Add the dry lentils in a saucepan and cover with enough water. Boil over a medium flame for about 20 mins or until partially softened, including extra liquid to maintain the lentils covered if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Drain the ingredients thoroughly and set aside in a mixing bowl.

Heat half of the