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Leek Croquettes

Bite-sized crispy fritters, typically referred to as keftedes, represent a beloved signature dish in Jewish cooking. These particular leek fritters offer a tasty blend of rich minced beef with the subtle, sweetly mild flavour of tender leeks, rendering them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the green leeks well and remove the root ends and most of the dark green parts. Slice in half along the length then into 1.5cm pieces. Transfer in a deep pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and paprika and flavor liberally with seasoning. Stir completely using your palms then form a couple of spoonfuls into a ball, pressing a bit. Place on a platter and repeat for the balance of the ingredients.

Preheat olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the fritters in small batches until crispy on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Remove the finished fritters to a tray lined with paper towel and let to drain.

Offer with lemon wedges.

Spinach Patties

These spinach with cheese patties are a real delight. The crispy exterior gives way to a creamy filling. The leafy spinach brings a fresh, somewhat green taste, while the cheese offers a rich, savory smoothness. Feel free to swap the dairy cheese with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon slices, to garnish

For leafy greens, clean it well, removing any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a little liquid over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then remove any remaining moisture and put aside.

When working with previously frozen spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a skillet over a medium flame and saute the chopped onion and garlic cloves until softened, about four minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a container and season with pepper and salt. Mix completely until incorporated. If the dough appears too wet, mix in some additional breadcrumbs.

By hand, form the dough into oval shapes slightly larger than a walnut shell but more compact than an egg, and place them on a plate topped with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, warm olive oil to a level of about 1cm. Cook the patties a handful for two to three minutes each side, rotating so they are crispy completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and tender interior, these patties are not only tasty but also a highly wholesome appetizer or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Put the dry lentils in a pot and cover with ample fresh water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to maintain the pulses submerged if needed.

Add the cracked wheat and proceed cooking until fully cooked. Strain the mixture completely and set aside in a bowl.

Preheat half of the