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Leek Croquettes

Small pan-fried croquettes, typically known as keftedes, stand as a beloved signature dish in Jewish culinary traditions. These leek croquettes deliver a flavorful blend of savory ground beef with the subtle, sweetly mild taste of fresh leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and remove the base and most of the dark green parts. Chop in half along the length then into half-inch slices. Place in a deep pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Drain the softened leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Mix thoroughly using your palms then mold a several spoonfuls into a patty, flattening a little. Place on a platter and continue for the remaining of the preparation.

Heat oil in a pan to a amount of about 2cm over a medium heat. When the oil is ready, cook the croquettes in small batches until golden brown on both sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Take out the cooked croquettes to a dish lined with kitchen paper and permit to cool.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach fritters are a real delight. The golden exterior reveals a soft interior. The fresh spinach imparts a fresh, slightly green note, while the grated cheese gives a deep, savory creaminess. It's possible to replace the dairy cheese with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

For fresh spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little water over a medium heat. Once wilted, remove in a colander for about 15 minutes, then press out any excess liquid and put aside.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and cook the diced onion and garlic until tender, about 4 minutes. Turn off the heat.

Place the wilted spinach, sauteed onion and garlic, hard cheese, ricotta, spice, sweet paprika, breading and beaten eggs in a large bowl and flavor with seasoning. Combine completely until combined. If the dough seems too loose, add some extra breading.

Using your hands, mold the preparation into oval croquettes somewhat larger than a nut but less bulky than an chicken egg, and set them on a baking sheet covered with wax paper. Cover and chill for at least 60 minutes.

In a wide pan over medium heat, heat cooking oil to a level of about half an inch. Cook the croquettes a small batch for 2–3 minutes per side, turning so they are golden all over, then put on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only flavorful but also a extremely nutritious bite or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to accompany

Add the dry lentils in a pot and cover with ample water. Cook over a moderate heat for about twenty minutes or until nearly done, adding extra liquid to keep the lentils submerged if necessary.

Mix in the cracked wheat and continue cooking until softened. Drain the ingredients well and set aside in a container.

Heat half of the