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Leek Croquettes

Bite-sized fried fritters, typically known as keftedes, represent a beloved delicacy in Jewish culinary traditions. These particular leek croquettes present a tasty fusion of hearty beef with the delicate, sweetly mild taste of fresh leeks, making them truly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and trim off the root ends and most of the dark green parts. Cut in half along the length then into 1.5-centimeter pieces. Put in a large skillet and fill with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.

Strain the leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, parsley and paprika and spice well with seasoning. Stir thoroughly using your fingers then shape a couple of spoonfuls into a ball, shaping a slightly. Put on a plate and continue for the remaining of the ingredients.

Heat oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, fry the patties in small batches until golden brown on all sides. (Do not fill the pan as this reduces the heat of the oil.) Remove the cooked fritters to a plate topped with kitchen paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true pleasure. The golden outside gives way to a creamy filling. The leafy spinach adds a fresh, slightly green note, while the cheese provides a deep, savory creaminess. Feel free to swap the cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to serve

If using fresh spinach, wash it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of liquid over a medium flame. Once wilted, remove in a sieve for about 15 mins, then press out any excess liquid and reserve.

If using previously frozen spinach, completely remove unwanted moisture.

Warm the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and beaten eggs in a container and flavor with seasoning. Stir completely until incorporated. If the dough looks too loose, incorporate some additional breading.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and put them on a tray lined with parchment paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a level of about 1cm. Fry the fritters a small batch for two to three minutes per side, flipping so they are golden brown all over, then put on paper towel.

Offer with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a highly wholesome bite or meal.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and fill with ample fresh water. Boil over a medium heat for about 20 mins or until almost cooked, including more water to keep the legumes submerged if needed.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Heat a portion of the