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Leek Croquettes

Small fried patties, often known as keftedes, stand as a cherished delicacy in Jewish culinary traditions. These particular leek patties offer a delicious fusion of hearty beef with the delicate, slightly sweet essence of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Wash the leeks carefully and trim off the root ends and the majority of the dark green parts. Cut lengthwise longways then into 1.5-centimeter pieces. Put in a large skillet and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, chopped parsley and paprika and spice generously with salt and pepper. Stir completely using your palms then form a couple of scoops into a croquette, shaping a slightly. Set on a tray and repeat for the remaining of the preparation.

Preheat oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is hot, cook the croquettes in batches until golden brown on all sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Transfer the finished patties to a plate covered with paper towel and let to rest.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true treat. The crispy crust reveals a soft center. The fresh spinach adds a fresh, moderately natural flavor, while the dairy offers a savory, flavorful richness. Feel free to swap the cheese with steamed, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using leafy greens, rinse it thoroughly, removing any stalks, and cut into it into big pieces. Transfer in a large saucepan with a little water over a medium heat. Once softened, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, completely press out unwanted moisture.

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

Put the wilted spinach, sauteed onion and garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine well until combined. If the mixture seems too wet, add some additional breadcrumbs.

With your fingers, shape the mixture into oval shapes slightly larger than a nut but more compact than an chicken egg, and set them on a tray covered with baking paper. Cover and chill for at least one hour.

In a big skillet over medium flame, warm olive oil to a depth of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes on both sides, turning so they are golden brown everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a saucepan and fill with ample water. Boil over a medium flame for about 20 mins or until nearly done, pouring extra liquid to maintain the lentils covered if required.

Add the burghul and continue cooking until tender. Remove the water from the ingredients thoroughly and put aside in a container.

Warm 50% of the