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Leek Croquettes

Bite-sized pan-fried croquettes, typically known as keftedes, are a beloved delicacy in Jewish cuisine. These wonderful leek fritters deliver a tasty blend of rich ground beef with the gentle, sweetly mild flavour of fresh leeks, and they are utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the green leeks properly and trim off the roots and the bulk of the green tops. Cut into halves along the length then into 1.5cm rounds. Transfer in a deep frying pan and submerge with fresh water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a big bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor generously with salt and pepper. Stir well using your palms then form a few scoops into a croquette, pressing a bit. Place on a plate and continue for the balance of the preparation.

Preheat oil in a pan to a depth of about ¾ inch over a moderate heat. When the heated oil is ready, brown the fritters in small groups until golden brown on all sides. (Do not fill the skillet as this drops the heat of the cooking oil.) Transfer the ready croquettes to a tray covered with paper towel and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These spinach with cheese fritters are a genuine pleasure. The golden exterior gives way to a creamy center. The leafy spinach imparts a bright, somewhat natural flavor, while the grated cheese gives a rich, umami smoothness. You can substitute the dairy cheese with cooked, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon slices, to serve

When using raw spinach, rinse it thoroughly, removing any hard stems, and cut into it into big pieces. Place in a large saucepan with a small amount liquid over a medium flame. Once cooked, remove in a strainer for about 15 mins, then remove any excess liquid and reserve.

For defrosted spinach, completely squeeze out extra water.

Heat the olive oil in a pan over a medium heat and cook the onion and minced garlic until translucent, about a few minutes. Take off the stove.

Put the wilted spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with salt and pepper. Mix completely until combined. If the preparation seems too soft, add some additional breadcrumbs.

Using your hands, form the preparation into elongated patties somewhat larger than a walnut but more compact than an large egg, and place them on a plate lined with parchment paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a amount of about half an inch. Fry the croquettes a small batch for a couple of minutes on both sides, rotating so they are crispy all over, then put on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a pan and submerge with enough water. Cook over a medium flame for about 20 mins or until partially softened, adding more water to maintain the lentils immersed if necessary.

Stir in the bulgur wheat and proceed cooking until softened. Strain the lentils and burghul well and put aside in a bowl.

Preheat 50% of the