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Leek Croquettes

Small pan-fried fritters, typically referred to as keftedes, are a cherished speciality in Jewish cooking. These wonderful leek croquettes present a tasty fusion of rich minced beef with the subtle, mildly sweet essence of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and trim off the roots and most of the dark green parts. Chop lengthwise along the length then into half-inch rounds. Transfer in a large skillet and fill with water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the leeks and place in a big bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season liberally with seasoning. Mix thoroughly using your palms then form a several spoonfuls into a patty, flattening a little. Put on a platter and repeat for the rest of the mixture.

Heat olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the olive oil is ready, cook the fritters in small groups until golden on all sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Take out the cooked fritters to a plate covered with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese fritters are a genuine pleasure. The crispy outside gives way to a creamy interior. The fresh spinach imparts a fresh, somewhat natural note, while the grated cheese offers a rich, savory smoothness. It's possible to replace the cheesy element with cooked, crushed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or use neutral oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it carefully, discarding any hard stems, and roughly chop it into big pieces. Place in a deep pan with a bit of water over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any extra water and reserve.

For thawed frozen spinach, completely press out extra water.

Preheat the oil in a pan over a medium flame and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the heat.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Mix completely until combined. If the preparation seems too wet, add some extra breading.

Using your hands, mold the dough into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and put them on a plate topped with baking paper. Cover and chill for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a amount of about 1 centimeter. Cook the fritters a small batch for two to three minutes each side, turning so they are golden everywhere, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully healthy bite or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to serve

Add the brown lentils in a saucepan and cover with ample water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to maintain the pulses immersed if necessary.

Stir in the bulgur wheat and continue cooking until softened. Drain the ingredients completely and set aside in a bowl.

Heat half of the