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Leek Croquettes

Small pan-fried fritters, typically known as keftedes, represent a beloved signature dish in Jewish cooking. These leek croquettes offer a tasty fusion of savory minced beef with the delicate, slightly sweet taste of leeks, rendering them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the green leeks properly and trim off the base and the majority of the green stalk. Chop into halves lengthways then into 1.5cm slices. Put in a deep frying pan and cover with cold water, then heat over a medium flame for about 20 minutes or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Mix thoroughly using your hands then form a several tablespoonfuls into a ball, flattening a little. Place on a plate and proceed for the remaining of the preparation.

Preheat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the patties in batches until golden on each side. (Do not fill the pan as this lowers the heat of the oil.) Remove the finished patties to a tray covered with kitchen paper and permit to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine pleasure. The golden exterior opens up to a smooth filling. The spinach adds a bright, somewhat earthy taste, while the cheese gives a deep, umami creaminess. You can substitute the cheese with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

For leafy greens, clean it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount liquid over a medium heat. Once softened, remove in a sieve for about 15 minutes, then remove any extra water and put aside.

For defrosted spinach, thoroughly press out extra water.

Warm the cooking oil in a pan over a medium heat and saute the diced onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with salt and pepper. Combine thoroughly until blended. If the preparation seems too wet, incorporate some extra breadcrumbs.

By hand, mold the dough into oval shapes a bit bigger than a walnut but smaller than an large egg, and place them on a tray covered with baking paper. Cover and cool for at least one hour.

In a big skillet over medium heat, warm olive oil to a depth of about 1 centimeter. Brown the fritters a handful for two to three minutes each side, flipping so they are golden brown everywhere, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully healthy appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a saucepan and submerge with enough cold water. Simmer over a medium heat for about 20 mins or until nearly done, including extra liquid to keep the lentils submerged if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and set aside in a mixing bowl.

Warm 50% of the