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Leek Croquettes

Petite crispy croquettes, often known as keftedes, are a beloved signature dish in Jewish cooking. These leek croquettes offer a flavorful blend of hearty minced beef with the subtle, slightly sweet taste of leeks, making them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the fresh leeks well and cut away the base and most of the green stalk. Cut in half along the length then into 1.5-centimeter rounds. Put in a deep pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until tender.

Drain the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and spice and spice liberally with pepper and salt. Stir well using your hands then mold a few spoonfuls into a patty, pressing a slightly. Put on a platter and continue for the remaining of the preparation.

Heat oil in a pan to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the patties in small groups until golden on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Transfer the cooked fritters to a tray topped with paper towel and let to rest.

Present with fresh lemon.

Spinach Patties

These cheesy spinach fritters are a genuine delight. The crispy exterior reveals a creamy center. The fresh spinach brings a vibrant, slightly natural flavor, while the grated cheese provides a rich, umami richness. Feel free to swap the cheesy element with steamed, mashed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to garnish

When using fresh spinach, clean it well, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a big pot with a little liquid over a medium heat. Once cooked, strain in a colander for about 15 minutes, then remove any extra water and reserve.

When working with defrosted spinach, carefully squeeze out excess liquid.

Preheat the oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until softened, about four minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, breading and beaten eggs in a large bowl and season with salt and pepper. Mix thoroughly until combined. If the mixture appears too loose, mix in some additional crumbs.

With your fingers, mold the dough into elongated patties slightly larger than a nut but smaller than an large egg, and place them on a plate covered with wax paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a amount of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, flipping so they are golden everywhere, then transfer on kitchen roll.

Present with lemon slices.

Lentil Croquettes

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

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a pan and submerge with plenty of fresh water. Boil over a medium flame for about twenty minutes or until nearly done, adding additional water to ensure the legumes covered if necessary.

Add the bulgur wheat and continue cooking until tender. Remove the water from the mixture completely and put aside in a container.

Heat a portion of the