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Leek Croquettes

Petite crispy croquettes, commonly referred to as keftedes, are a beloved delicacy in Jewish culinary traditions. These wonderful leek croquettes offer a delicious combination of savory beef with the delicate, slightly sweet essence of fresh leeks, making them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and cut away the roots and the majority of the green tops. Cut lengthwise longways then into half-inch rounds. Place in a deep pan and submerge with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor generously with seasoning. Combine completely using your palms then shape a few tablespoonfuls into a ball, shaping a little. Set on a tray and repeat for the balance of the preparation.

Preheat olive oil in a pan to a level of about 2cm over a medium flame. When the heated oil is hot, fry the croquettes in batches until golden brown on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Take out the ready croquettes to a dish lined with kitchen paper and allow to rest.

Present with fresh lemon.

Spinach Patties

These spinach and cheese croquettes are a real pleasure. The crispy crust reveals a creamy filling. The fresh spinach brings a bright, somewhat natural flavor, while the cheese offers a deep, flavorful richness. It's possible to replace the dairy cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, clean it carefully, getting rid of any tough stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of hot water over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then remove any remaining moisture and put aside.

For thawed frozen spinach, carefully remove excess liquid.

Heat the oil in a pan over a medium flame and cook the chopped onion and garlic until tender, about 4 minutes. Turn off the heat.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and eggs in a container and season with salt and pepper. Combine thoroughly until blended. If the dough appears too loose, incorporate some more breading.

Using your hands, form the mixture into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium flame, heat oil to a amount of about 1cm. Cook the fritters a small batch for a couple of minutes on both sides, flipping so they are golden all over, then transfer on paper towel.

Offer with fresh lemon.

Lentil Patties

With their crunchy outside and soft inside, these patties are not only delicious but also a wonderfully wholesome bite or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a pan and fill with ample cold water. Cook over a moderate heat for about twenty minutes or until nearly done, adding additional water to keep the pulses immersed if required.

Mix in the burghul and proceed cooking until softened. Drain the ingredients well and reserve in a mixing bowl.

Heat a portion of the