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Leek Croquettes

Small crispy croquettes, often referred to as keftedes, stand as a beloved speciality in Jewish culinary traditions. These wonderful leek croquettes deliver a delicious combination of savory minced beef with the delicate, slightly sweet taste of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks properly and trim off the roots and the bulk of the dark green parts. Slice into halves lengthways then into 1.5cm pieces. Transfer in a deep pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until tender.

Drain the softened 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 pepper and salt. Combine well using your hands then form a several spoonfuls into a croquette, shaping a slightly. Set on a platter and repeat for the balance of the mixture.

Warm oil in a skillet to a amount of about 2cm over a moderate heat. When the olive oil is hot, cook the fritters in small batches until golden brown on both sides. (Do not fill the pan as this reduces the oil temperature of the oil.) Transfer the cooked patties to a plate lined with kitchen paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true delight. The crunchy crust gives way to a smooth filling. The leafy spinach imparts a vibrant, slightly green note, while the cheese offers a savory, flavorful smoothness. You can substitute the cheesy element with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using leafy greens, wash it well, removing any tough stems, and cut into it into sizable portions. Transfer in a big pot with a bit of water over a medium heat. Once wilted, strain in a sieve for about a quarter hour, then press out any extra water and put aside.

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

Heat the cooking oil in a pan over a medium flame and saute the onion and garlic cloves until softened, about 4 minutes. Take off the flame.

Combine the wilted spinach, fried onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, red spice, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir thoroughly until blended. If the mixture seems too wet, incorporate some additional breading.

By hand, mold the preparation into oval shapes somewhat larger than a walnut but more compact than an large egg, and set them on a plate topped with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a depth of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes per side, rotating so they are golden brown everywhere, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and moist center, these patties are not only tasty but also a extremely wholesome appetizer or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to serve

Put the brown lentils in a saucepan and fill with plenty of cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding more water to ensure the legumes covered if required.

Mix in the burghul and keep cooking until softened. Remove the water from the mixture well and set aside in a container.

Preheat 50% of the