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Leek Croquettes

Bite-sized crispy croquettes, often referred to as keftedes, are a beloved delicacy in Jewish cooking. These wonderful leek patties deliver a flavorful combination of hearty ground beef with the gentle, slightly sweet flavour of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks carefully and remove the roots and most of the green stalk. Slice into halves along the length then into half-inch pieces. Place in a deep pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and season well with salt and pepper. Combine completely using your fingers then shape a several spoonfuls into a croquette, flattening a slightly. Set on a plate and continue for the remaining of the preparation.

Heat oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the fritters in batches until golden brown on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Take out the ready fritters to a tray covered with absorbent paper and allow to drain.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a true treat. The crunchy crust opens up to a smooth filling. The spinach imparts a vibrant, slightly natural taste, while the dairy offers a deep, umami smoothness. It's possible to replace the cheesy element with cooked, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

When using leafy greens, wash it thoroughly, removing any stalks, and roughly chop it into large chunks. Place in a deep pan with a bit of hot water over a medium flame. Once wilted, drain in a sieve for about 15 mins, then remove any extra water and put aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Preheat the olive oil in a skillet over a moderate heat and cook the onion and garlic until translucent, about four minutes. Turn off the flame.

Place the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir well until blended. If the mixture looks too loose, incorporate some extra breadcrumbs.

With your fingers, shape the mixture into oval shapes slightly larger than a walnut shell but smaller than an egg, and set them on a tray lined with wax paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, warm olive oil to a amount of about 1cm. Fry the croquettes a handful for a couple of minutes on both sides, rotating so they are golden brown completely, then place on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully wholesome bite or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to serve

Place the dry lentils in a pan and fill with plenty of cold water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the lentils immersed if required.

Stir in the cracked wheat and continue cooking until tender. Strain the lentils and burghul thoroughly and set aside in a mixing bowl.

Warm a portion of the