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Leek Croquettes

Bite-sized crispy fritters, often referred to as keftedes, are a cherished delicacy in Jewish cuisine. These wonderful leek patties offer a delicious fusion of rich ground beef with the subtle, slightly sweet essence of fresh leeks, making them utterly irresistible.

Makes 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the leeks properly and remove the root ends and the bulk of the green stalk. Slice in half longways then into 1.5-centimeter slices. Transfer in a deep pan and cover with water, then simmer over a medium heat for about 20 mins or until softened.

Remove the water from the softened leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and spice and spice well with pepper and salt. Combine completely using your fingers then form a few tablespoonfuls into a patty, shaping a little. Put on a tray and continue for the balance of the mixture.

Heat cooking oil in a skillet to a depth of about 2cm over a medium flame. When the heated oil is ready, brown the patties in small batches until crispy on each side. (Avoid overcrowding the pan as this lowers the temperature of the cooking oil.) Remove the cooked croquettes to a tray topped with kitchen paper and allow to drain.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese patties are a real treat. The golden exterior gives way to a smooth interior. The leafy spinach imparts a vibrant, somewhat earthy flavor, while the grated cheese gives a rich, umami smoothness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to serve

When using fresh spinach, clean it carefully, removing any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a small amount liquid over a medium flame. Once cooked, remove in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

When working with thawed frozen spinach, completely press out extra water.

Preheat the olive oil in a skillet over a medium heat and saute the onion and minced garlic until translucent, about four minutes. Take off the stove.

Place the cooked spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and eggs in a container and spice with seasoning. Combine completely until combined. If the dough looks too loose, add some more breading.

Using your hands, shape the preparation into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and set them on a baking sheet covered with wax paper. Wrap and chill for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a amount of about 1cm. Cook the croquettes a few at a time for two to three minutes each side, rotating so they are crispy everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Patties

With their golden crust and moist center, these croquettes are not only flavorful but also a highly wholesome snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a pan and cover with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to ensure the legumes submerged if required.

Stir in the cracked wheat and proceed cooking until fully cooked. Remove the water from the ingredients completely and reserve in a mixing bowl.

Heat 50% of the