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Leek Croquettes

Bite-sized pan-fried fritters, commonly known as keftedes, are a beloved signature dish in Jewish cuisine. These wonderful leek fritters present a tasty blend of savory ground beef with the delicate, mildly sweet taste of fresh leeks, rendering them truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Wash the leeks properly and cut away the roots and the bulk of the dark green parts. Chop into halves lengthways then into 1.5cm pieces. Place in a large skillet and submerge with water, then simmer over a medium flame for about 20 minutes or until tender.

Strain the softened leeks and put in a mixing bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and spice and season liberally with pepper and salt. Combine completely using your palms then form a several tablespoonfuls into a ball, shaping a bit. Put on a plate and repeat for the balance of the ingredients.

Heat olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, brown the croquettes in small batches until golden on each side. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Transfer the ready fritters to a plate lined with absorbent paper and permit to rest.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a true treat. The crunchy crust opens up to a soft interior. The spinach brings a vibrant, moderately natural taste, while the cheese offers a rich, savory creaminess. Feel free to swap the cheesy element with steamed, mashed potato if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it thoroughly, discarding any stalks, and cut into it into large chunks. Place in a large saucepan with a little hot water over a moderate heat. Once cooked, strain in a colander for about 15 mins, then press out any extra water and reserve.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Warm the cooking oil in a skillet over a medium flame and saute the onion and garlic cloves until softened, about 4 minutes. Turn off the heat.

Place the wilted spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir thoroughly until incorporated. If the dough looks too wet, mix in some additional breading.

By hand, shape the preparation into oval croquettes a bit bigger than a nut but more compact than an large egg, and set them on a baking sheet topped with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, heat oil to a level of about 1cm. Cook the croquettes a few at a time for 2–3 minutes per side, flipping so they are crispy all over, then transfer on absorbent paper.

Present with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only tasty but also a wonderfully wholesome snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and submerge with plenty of water. Boil over a medium heat for about 20 minutes or until almost cooked, including additional water to ensure the legumes submerged if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the mixture well and reserve in a container.

Heat a portion of the