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Leek Croquettes

Small crispy croquettes, commonly called keftedes, are a beloved signature dish in Jewish culinary traditions. These particular leek fritters deliver a flavorful fusion of rich ground beef with the delicate, mildly sweet flavour of leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and cut away the roots and the majority of the green stalk. Slice lengthwise along the length then into 1.5-centimeter rounds. Place in a deep pan and fill with water, then heat over a moderate heat for about 20 minutes or until tender.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, chopped parsley and sweet paprika and flavor liberally with seasoning. Stir well using your palms then shape a few spoonfuls into a croquette, pressing a slightly. Put on a platter and repeat for the rest of the preparation.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the patties in small batches until golden brown on all sides. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Transfer the ready fritters to a plate topped with paper towel and permit to rest.

Offer with lemon wedges.

Spinach Patties

These cheesy spinach patties are a real treat. The crunchy exterior opens up to a smooth filling. The leafy spinach imparts a fresh, slightly natural note, while the grated cheese provides a savory, flavorful smoothness. You can substitute the cheese with steamed, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon slices, to serve

For fresh spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then press out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly remove excess liquid.

Heat the oil in a frying pan over a moderate heat and cook the diced onion and minced garlic until softened, about 4 minutes. Remove from the heat.

Place the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Mix thoroughly until blended. If the dough appears too loose, add some additional breadcrumbs.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet covered with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, preheat oil to a level of about 1cm. Brown the patties a few at a time for two to three minutes per side, flipping so they are golden brown all over, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these fritters are not only delicious but also a extremely healthy bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and submerge with ample cold water. Simmer over a moderate heat for about 20 minutes or until partially softened, including extra liquid to ensure the pulses immersed if needed.

Add the cracked wheat and keep cooking until tender. Drain the ingredients completely and put aside in a mixing bowl.

Warm a portion of the