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Leek Croquettes

Petite pan-fried croquettes, commonly referred to as keftedes, are a beloved delicacy in Jewish cooking. These particular leek croquettes deliver a delicious combination of hearty minced beef with the gentle, sweetly mild taste of fresh leeks, making them utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the leeks properly and trim off the base and the bulk of the green stalk. Chop lengthwise along the length then into half-inch rounds. Put in a large skillet and cover with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Drain the softened leeks and place in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and season liberally with seasoning. Combine thoroughly using your fingers then shape a few tablespoonfuls into a ball, shaping a slightly. Put on a tray and repeat for the balance of the preparation.

Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, cook the fritters in batches until golden on all sides. (Do not fill the pan as this drops the temperature of the cooking oil.) Transfer the ready patties to a dish lined with absorbent paper and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real treat. The crunchy outside opens up to a soft filling. The fresh spinach imparts a fresh, moderately earthy note, while the dairy gives a rich, savory richness. Feel free to swap the cheesy element with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Oil for frying (or vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, rinse it thoroughly, removing any stalks, and roughly chop it into large chunks. Transfer in a big pot with a bit of hot water over a medium flame. Once wilted, strain in a strainer for about 15 mins, then remove any extra water and put aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and fry the diced onion and garlic until translucent, about a few minutes. Remove from the stove.

Combine the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Mix well until combined. If the dough appears too wet, mix in some extra crumbs.

By hand, form the dough into oval croquettes a bit bigger than a nut but less bulky than an large egg, and place them on a baking sheet topped with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, preheat olive oil to a depth of about 1cm. Brown the fritters a handful for 2–3 minutes per side, turning so they are crispy everywhere, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

With their crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious snack or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a pot and submerge with enough fresh water. Simmer over a medium heat for about 20 mins or until almost cooked, including extra liquid to ensure the legumes covered if necessary.

Mix in the burghul and proceed cooking until fully cooked. Strain the mixture thoroughly and set aside in a mixing bowl.

Heat a portion of the