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Leek Croquettes

Small fried croquettes, often called keftedes, represent a treasured signature dish in Jewish cuisine. These wonderful leek croquettes offer a flavorful fusion of rich ground beef with the delicate, sweetly mild flavour of leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the leeks carefully and cut away the root ends and the bulk of the green tops. Cut lengthwise longways then into half-inch slices. Transfer in a deep frying pan and submerge with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Strain the leeks and transfer in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season well with seasoning. Combine well using your fingers then mold a few tablespoonfuls into a croquette, shaping a little. Put on a plate and repeat for the balance of the mixture.

Preheat olive oil in a skillet to a level of about 2 centimeters over a medium heat. When the oil is ready, fry the patties in small batches until crispy on each side. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Transfer the cooked fritters to a tray covered with paper towel and let to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true delight. The crispy outside gives way to a creamy filling. The leafy spinach imparts a fresh, somewhat green note, while the dairy provides a deep, savory creaminess. It's possible to replace the cheese with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using raw spinach, rinse it well, discarding any tough stems, and cut into it into large chunks. Transfer in a big pot with a little hot water over a medium flame. Once softened, strain in a sieve for about a quarter hour, then press out any excess liquid and set aside.

For thawed frozen spinach, completely press out excess liquid.

Warm the oil in a pan over a medium heat and cook the chopped onion and garlic until softened, about four minutes. Turn off the stove.

Place the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Mix well until incorporated. If the dough appears too loose, incorporate some extra breading.

Using your hands, form the dough into oval shapes a bit bigger than a nut but less bulky than an large egg, and set them on a plate covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, warm cooking oil to a depth of about 1cm. Fry the fritters a handful for two to three minutes each side, flipping so they are golden completely, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

With their crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully wholesome appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the brown lentils in a pot and submerge with ample cold water. Cook over a moderate heat for about 20 minutes or until partially softened, adding more water to maintain the legumes immersed if necessary.

Stir in the cracked wheat and proceed cooking until fully cooked. Drain the mixture completely and set aside in a container.

Heat a portion of the