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Leek Patties

Small fried croquettes, typically called keftedes, stand as a cherished delicacy in Jewish cuisine. These leek fritters present a flavorful blend of hearty beef with the delicate, mildly sweet flavour of leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the green leeks carefully and trim off the base and the majority of the dark green parts. Chop into halves longways then into 1.5-centimeter pieces. Place in a deep pan and submerge with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with salt and pepper. Stir completely using your hands then form a several spoonfuls into a ball, pressing a slightly. Put on a tray and repeat for the rest of the ingredients.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the oil is sizzling, cook the fritters in small groups until crispy on all sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the cooked patties to a tray topped with absorbent paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese croquettes are a true pleasure. The crunchy exterior opens up to a creamy filling. The fresh spinach brings a fresh, slightly green note, while the grated cheese gives a deep, umami richness. You can substitute the cheese with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Cooking oil for frying (or sunflower oil)
• Lemon wedges, to accompany

When using fresh spinach, rinse it carefully, getting rid of any tough stems, and cut into it into big pieces. Put in a big pot with a little hot water over a moderate heat. Once softened, drain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Preheat the oil in a pan over a medium flame and saute the diced onion and garlic cloves until translucent, about 4 minutes. Take off the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the dough looks too wet, incorporate some extra breadcrumbs.

Using your hands, mold the mixture into oval croquettes a bit bigger than a nut but more compact than an large egg, and put them on a baking sheet topped with parchment paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, heat oil to a amount of about 1cm. Cook the fritters a small batch for 2–3 minutes on both sides, turning so they are golden everywhere, then place on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a wonderfully nutritious snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and fresh lemon, to serve

Put the dry lentils in a pan and fill with plenty of fresh water. Boil over a medium flame for about twenty minutes or until partially softened, pouring additional water to maintain the legumes submerged if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the