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Leek Croquettes

Petite pan-fried croquettes, commonly known as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek fritters present a delicious combination of hearty beef with the subtle, sweetly mild essence of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks carefully and cut away the base and the majority of the dark green parts. Cut into halves along the length then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with cold water, then cook over a medium flame for about 20 mins or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Combine well using your hands then mold a few tablespoonfuls into a croquette, flattening a slightly. Put on a plate and proceed for the remaining of the preparation.

Warm cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, brown the patties in small groups until golden brown on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the finished fritters to a tray covered with paper towel and permit to cool.

Present with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a genuine pleasure. The crunchy exterior reveals a soft filling. The spinach brings a fresh, somewhat natural flavor, while the grated cheese gives a deep, umami creaminess. You can substitute the dairy cheese with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it well, getting rid of any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of hot water over a medium heat. Once softened, remove in a sieve for about 15 mins, then squeeze out any excess liquid and put aside.

If using thawed frozen spinach, carefully press out extra water.

Preheat the olive oil in a frying pan over a medium heat and cook the diced onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Place the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a container and flavor with salt and pepper. Combine thoroughly until blended. If the dough seems too wet, mix in some more breadcrumbs.

By hand, form the dough into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and put them on a baking sheet topped with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium flame, heat cooking oil to a level of about 1cm. Brown the fritters a few at a time for two to three minutes per side, flipping so they are golden brown everywhere, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a highly healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a pan and submerge with enough fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding additional water to ensure the pulses immersed if needed.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the mixture thoroughly and put aside in a bowl.

Heat a portion of the