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Leek Croquettes

Small pan-fried fritters, commonly referred to as keftedes, are a cherished signature dish in Jewish culinary traditions. These particular leek fritters present a delicious combination of savory ground beef with the gentle, sweetly mild flavour of fresh leeks, and they are utterly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks well and remove the base and the majority of the green stalk. Cut in half lengthways then into 1.5-centimeter slices. Put in a deep pan and fill with fresh water, then heat over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and put in a big bowl with the minced beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and season liberally with seasoning. Stir completely using your hands then form a few scoops into a croquette, shaping a little. Place on a tray and repeat for the remaining of the preparation.

Preheat cooking oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is ready, cook the fritters in small groups until golden brown on all sides. (Do not fill the skillet as this drops the temperature of the oil.) Transfer the ready croquettes to a tray topped with paper towel and permit to cool.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese fritters are a genuine delight. The golden crust reveals a soft interior. The leafy spinach brings a bright, slightly natural flavor, while the cheese provides a rich, flavorful richness. It's possible to replace the cheese with steamed, pureed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

For raw spinach, wash it well, removing any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a bit of hot water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then remove any extra water and put aside.

If using thawed frozen spinach, carefully press out extra water.

Heat the cooking oil in a pan over a medium heat and saute the diced onion and minced garlic until translucent, about four minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and flavor with seasoning. Mix well until incorporated. If the dough appears too wet, incorporate some extra crumbs.

By hand, form the preparation into oval croquettes a bit bigger than a walnut but more compact than an egg, and place them on a plate covered with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, preheat cooking oil to a depth of about 1 centimeter. Cook the patties a few at a time for 2–3 minutes each side, turning so they are golden all over, then place on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

With their golden crust and moist center, these fritters are not only delicious but also a extremely nutritious snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a saucepan and submerge with plenty of fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, including additional water to maintain the lentils submerged if required.

Mix in the bulgur wheat and keep cooking until fully cooked. Strain the ingredients well and reserve in a mixing bowl.

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