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Leek Croquettes

Bite-sized pan-fried croquettes, typically known as keftedes, stand as a cherished speciality in Jewish cooking. These wonderful leek fritters offer a tasty fusion of rich beef with the subtle, slightly sweet essence of tender leeks, rendering them truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and trim off the root ends and the majority of the dark green parts. Chop lengthwise lengthways then into half-inch slices. Place in a large skillet and cover with water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and sweet paprika and season well with seasoning. Stir completely using your fingers then form a few scoops into a patty, shaping a little. Place on a platter and repeat for the remaining of the preparation.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is hot, fry the fritters in batches until golden brown on each side. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Remove the finished fritters to a dish lined with absorbent paper and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach fritters are a true treat. The crunchy crust opens up to a soft interior. The fresh spinach imparts a bright, moderately green flavor, while the cheese gives a rich, savory smoothness. You can substitute the cheesy element with boiled, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or use neutral oil)
• Lemon slices, to serve

For fresh spinach, clean it well, removing any tough stems, and cut into it into sizable portions. Transfer in a large saucepan with a little hot water over a medium flame. Once softened, drain in a colander for about 15 minutes, then squeeze out any excess liquid and reserve.

If using thawed frozen spinach, completely press out unwanted moisture.

Heat the oil in a skillet over a medium flame and cook the onion and minced garlic until softened, about 4 minutes. Remove from the flame.

Combine the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Combine well until incorporated. If the mixture looks too loose, incorporate some more crumbs.

By hand, form the mixture into elongated patties a bit bigger than a nut but less bulky than an chicken egg, and put them on a baking sheet lined with wax paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a depth of about 1cm. Cook the fritters a few at a time for a couple of minutes on both sides, flipping so they are golden brown all over, then put on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

With their crunchy outside and soft inside, these patties are not only tasty but also a highly wholesome snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Add the brown lentils in a pan and cover with enough fresh water. Cook over a medium flame for about twenty minutes or until partially softened, adding more water to keep the lentils submerged if required.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the lentils and burghul well and put aside in a mixing bowl.

Warm a portion of the