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Leek Croquettes

Bite-sized crispy croquettes, typically referred to as keftedes, stand as a treasured speciality in Jewish cuisine. These particular leek fritters deliver a tasty combination of rich minced beef with the delicate, slightly sweet essence of tender leeks, and they are absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and cut away the base and the majority of the green tops. Chop in half lengthways then into half-inch pieces. Put in a deep frying pan and fill with cold water, then simmer over a moderate heat for about twenty minutes or until tender.

Strain the softened leeks and put in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season generously with salt and pepper. Stir well using your palms then form a few tablespoonfuls into a ball, shaping a slightly. Place on a tray and continue for the rest of the preparation.

Warm oil in a skillet to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, fry the patties in batches until golden brown on each side. (Do not fill the pan as this lowers the heat of the oil.) Remove the cooked patties to a tray covered with absorbent paper and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a real pleasure. The crispy crust gives way to a soft interior. The fresh spinach adds a fresh, slightly natural note, while the cheese gives a savory, umami creaminess. You can substitute the cheesy element with cooked, mashed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon wedges, to serve

For fresh spinach, clean it thoroughly, discarding any hard stems, and cut into it into large chunks. Transfer in a big pot with a bit of water over a medium flame. Once wilted, remove in a colander for about 15 mins, then remove any remaining moisture and set aside.

For previously frozen spinach, carefully squeeze out excess liquid.

Preheat the cooking oil in a skillet over a medium flame and cook the diced onion and garlic until tender, about a few minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Stir well until blended. If the dough seems too loose, mix in some more breadcrumbs.

With your fingers, form the mixture into oval shapes slightly larger than a walnut shell but smaller than an chicken egg, and place them on a plate covered with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, warm olive oil to a level of about half an inch. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are crispy all over, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a extremely nutritious appetizer or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and submerge with plenty of cold water. Boil over a moderate heat for about 20 mins or until partially softened, pouring extra liquid to ensure the lentils submerged if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Strain the mixture thoroughly and put aside in a container.

Warm a portion of the