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Leek Croquettes

Bite-sized pan-fried croquettes, often referred to as keftedes, are a cherished speciality in Jewish cooking. These particular leek fritters deliver a flavorful combination of hearty ground beef with the delicate, mildly sweet taste of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the leeks well and trim off the root ends and the bulk of the green stalk. Chop in half lengthways then into 1.5cm pieces. Transfer in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Combine completely using your palms then form a several spoonfuls into a croquette, pressing a bit. Set on a tray and proceed for the balance of the ingredients.

Preheat oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, brown the fritters in small groups until golden on all sides. (Do not fill the skillet as this drops the heat of the oil.) Transfer the ready croquettes to a tray topped with kitchen paper and allow to cool.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese patties are a true delight. The golden outside gives way to a smooth interior. The leafy spinach imparts a bright, moderately green taste, while the grated cheese offers a deep, umami richness. Feel free to swap the dairy cheese with boiled, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Lemon slices, to accompany

For raw spinach, rinse it well, getting rid of any stalks, and coarsely chop it into big pieces. Put in a deep pan with a small amount liquid over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

If using thawed frozen spinach, completely squeeze out unwanted moisture.

Preheat the cooking oil in a frying pan over a medium heat and saute the chopped onion and garlic until translucent, about 4 minutes. Take off the stove.

Put the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with salt and pepper. Stir well until combined. If the dough appears too loose, incorporate some extra crumbs.

By hand, shape the preparation into oval croquettes slightly larger than a walnut but smaller than an large egg, and put them on a baking sheet covered with baking paper. Seal and cool for at least one hour.

In a wide pan over medium flame, preheat cooking oil to a depth of about half an inch. Brown the fritters a few at a time for two to three minutes on both sides, rotating so they are crispy everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Patties

With their crispy exterior and moist center, these patties are not only delicious but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a pan and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until nearly done, including more water to keep the pulses submerged if required.

Stir in the burghul and continue cooking until fully cooked. Strain the ingredients completely and reserve in a bowl.

Warm half of the