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Leek Croquettes

Small crispy patties, often called keftedes, stand as a treasured delicacy in Jewish cooking. These particular leek fritters offer a flavorful blend of rich beef with the gentle, slightly sweet essence of leeks, and they are utterly crave-worthy.

Makes 12

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

Wash the fresh leeks well and cut away the base and the majority of the green stalk. Cut lengthwise lengthways then into 1.5cm pieces. Put in a large skillet and cover with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and flavor generously with seasoning. Stir well using your hands then mold a several spoonfuls into a ball, shaping a little. Put on a plate and proceed for the balance of the preparation.

Preheat olive oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, fry the croquettes in small groups until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Transfer the finished fritters to a plate topped with paper towel and let to rest.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a true delight. The crunchy exterior reveals a soft filling. The leafy spinach imparts a bright, somewhat green taste, while the grated cheese gives a rich, flavorful smoothness. Feel free to swap the dairy cheese with boiled, crushed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to accompany

If using leafy greens, wash it well, getting rid of any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of water over a moderate heat. Once softened, strain in a colander for about 15 minutes, then remove any excess liquid and put aside.

For thawed frozen spinach, completely remove extra water.

Preheat the olive oil in a skillet over a medium flame and fry the chopped onion and garlic cloves until translucent, about four minutes. Turn off the stove.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine thoroughly until incorporated. If the mixture looks too wet, add some more breadcrumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a walnut shell but less bulky than an chicken egg, and set them on a plate lined with parchment paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a level of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes per side, turning so they are golden brown everywhere, then place on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these patties are not only delicious but also a highly nutritious appetizer or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to garnish

Place the dry lentils in a pot and submerge with plenty of water. Boil over a medium heat for about twenty minutes or until almost cooked, including extra liquid to ensure the lentils submerged if required.

Add the cracked wheat and continue cooking until softened. Remove the water from the mixture completely and reserve in a container.

Preheat 50% of the