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Leek Croquettes

Bite-sized crispy croquettes, typically known as keftedes, represent a cherished delicacy in Jewish cuisine. These leek fritters present a tasty fusion of hearty minced beef with the delicate, mildly sweet taste of tender leeks, and they are absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks carefully and cut away the root ends and most of the green stalk. Slice into halves longways then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with cold water, then cook over a moderate heat for about twenty minutes or until tender.

Remove the water from the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and spice and flavor generously with salt and pepper. Mix well using your hands then shape a couple of scoops into a patty, shaping a slightly. Set on a tray and repeat for the remaining of the preparation.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, cook the fritters in small groups until crispy on each side. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the finished croquettes to a dish covered with kitchen paper and allow to rest.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a real pleasure. The crispy exterior opens up to a smooth filling. The leafy spinach imparts a fresh, somewhat natural note, while the cheese offers a deep, savory creaminess. It's possible to replace the cheese with steamed, mashed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Fresh lemon, to serve

When using leafy greens, rinse it well, removing any stalks, and cut into it into sizable portions. Put in a deep pan with a small amount liquid over a medium heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any extra water and reserve.

If using thawed frozen spinach, carefully press out excess liquid.

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

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Mix well until incorporated. If the dough appears too loose, mix in some more crumbs.

Using your hands, mold the mixture into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a tray topped with baking paper. Wrap and chill for at least one hour.

In a big skillet over medium heat, warm cooking oil to a level of about half an inch. Fry the croquettes a small batch for 2–3 minutes each side, flipping so they are golden everywhere, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only tasty but also a extremely healthy bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and cover with enough fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, including additional water to maintain the lentils immersed if necessary.

Add the burghul and keep cooking until tender. Drain the ingredients completely and set aside in a bowl.

Warm 50% of the