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Leek Croquettes

Petite crispy patties, typically referred to as keftedes, represent a treasured speciality in Jewish cooking. These wonderful leek patties offer a delicious combination of hearty ground beef with the subtle, slightly sweet taste of leeks, and they are utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Wash the leeks properly and trim off the root ends and most of the dark green parts. Slice in half longways then into 1.5cm slices. Transfer in a deep pan and fill with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.

Strain the leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and paprika and spice generously with pepper and salt. Mix well using your fingers then shape a few scoops into a patty, shaping a slightly. Put on a tray and repeat for the balance of the ingredients.

Warm cooking oil in a pan to a depth of about 2cm over a moderate heat. When the olive oil is sizzling, cook the fritters in small groups until golden brown on all sides. (Do not fill the frying pan as this lowers the heat of the oil.) Remove the finished croquettes to a tray lined with paper towel and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach fritters are a true pleasure. The crispy outside reveals a creamy filling. The leafy spinach adds a bright, moderately green flavor, while the dairy provides a deep, savory creaminess. It's possible to replace the dairy cheese with cooked, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to serve

When using leafy greens, rinse it carefully, discarding any tough stems, and cut into it into large chunks. Put in a large saucepan with a little liquid over a medium heat. Once softened, drain in a colander for about a quarter hour, then press out any extra water and reserve.

If using previously frozen spinach, completely squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and fry the chopped onion and minced garlic until tender, about 4 minutes. Turn off the heat.

Place the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a large bowl and flavor with seasoning. Combine thoroughly until blended. If the dough looks too soft, mix in some extra crumbs.

Using your hands, mold the preparation into oval croquettes slightly larger than a walnut but smaller than an egg, and place them on a baking sheet covered with parchment paper. Cover and chill for at least one hour.

In a wide pan over moderate heat, preheat oil to a level of about 1cm. Fry the patties a handful for two to three minutes per side, turning so they are golden brown completely, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and tender interior, these fritters are not only flavorful but also a extremely healthy snack or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to serve

Add the dry lentils in a pot and submerge with plenty of cold water. Boil over a moderate heat for about 20 mins or until partially softened, adding additional water to keep the lentils covered if required.

Stir in the cracked wheat and proceed cooking until tender. Remove the water from the mixture well and set aside in a mixing bowl.

Preheat a portion of the