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Leek Croquettes

Bite-sized crispy croquettes, commonly called keftedes, represent a treasured signature dish in Jewish cuisine. These wonderful leek fritters deliver a delicious fusion of rich beef with the delicate, mildly sweet essence of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the leeks properly and trim off the roots and the bulk of the green stalk. Chop into halves longways then into 1.5cm rounds. Place in a large skillet and fill with water, then simmer over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and spice and flavor liberally with seasoning. Combine completely using your palms then shape a couple of scoops into a ball, pressing a little. Put on a tray and continue for the balance of the mixture.

Preheat cooking oil in a skillet to a level of about 2 centimeters over a medium flame. When the oil is hot, brown the croquettes in small groups until golden brown on each side. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Take out the ready fritters to a dish covered with paper towel and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a genuine treat. The crunchy outside opens up to a smooth center. The fresh spinach brings a vibrant, moderately green taste, while the dairy provides a savory, flavorful creaminess. It's possible to replace the cheese with cooked, mashed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to serve

When using leafy greens, clean it well, discarding any tough stems, and coarsely chop it into large chunks. Put in a big pot with a small amount water over a medium heat. Once wilted, remove in a strainer for about 15 minutes, then remove any excess liquid and put aside.

For defrosted spinach, completely press out unwanted moisture.

Heat the olive oil in a skillet over a moderate heat and cook the diced onion and garlic until softened, about four minutes. Turn off the stove.

Put the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and season with seasoning. Stir well until blended. If the preparation appears too soft, mix in some extra crumbs.

By hand, shape the mixture into elongated patties a bit bigger than a walnut but smaller than an large egg, and set them on a plate covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a depth of about 1 centimeter. Fry the croquettes a handful for two to three minutes each side, flipping so they are golden all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully nutritious snack or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Add the lentils in a pot and cover with enough cold water. Simmer over a medium heat for about 20 mins or until nearly done, including more water to ensure the lentils immersed if required.

Stir in the cracked wheat and continue cooking until tender. Strain the lentils and burghul completely and reserve in a mixing bowl.

Warm half of the