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Leek Croquettes

Bite-sized pan-fried croquettes, commonly referred to as keftedes, are a beloved speciality in Jewish culinary traditions. These wonderful leek patties deliver a tasty blend of hearty beef with the gentle, sweetly mild flavour of tender leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks well and trim off the root ends and the majority of the green tops. Cut lengthwise lengthways then into 1.5cm pieces. Put in a deep frying pan and submerge with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and spice and spice generously with seasoning. Stir well using your fingers then shape a couple of scoops into a croquette, shaping a bit. Place on a plate and repeat for the rest of the mixture.

Preheat cooking oil in a frying pan to a level of about 2cm over a medium heat. When the oil is hot, brown the patties in small batches until crispy on each side. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the finished fritters to a tray topped with paper towel and permit to rest.

Present with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a true treat. The crunchy crust opens up to a soft center. The fresh spinach adds a vibrant, slightly natural flavor, while the cheese offers a rich, flavorful richness. Feel free to swap the dairy cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Cooking oil for frying (or sunflower oil)
• Fresh lemon, to serve

When using raw spinach, wash it thoroughly, getting rid of any hard stems, and coarsely chop it into sizable portions. Place in a deep pan with a small amount water over a medium flame. Once softened, strain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

For thawed frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a skillet over a medium heat and fry the onion and minced garlic until translucent, about a few minutes. Remove from the heat.

Place the wilted spinach, fried onion and garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and eggs in a container and season with salt and pepper. Combine completely until blended. If the dough appears too soft, mix in some extra crumbs.

By hand, mold the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and place them on a plate lined with baking paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, heat olive oil to a depth of about half an inch. Fry the fritters a few at a time for a couple of minutes on both sides, flipping so they are golden all over, then place on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these fritters are not only flavorful but also a extremely nutritious bite or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and cover with ample cold water. Simmer over a medium heat for about twenty minutes or until almost cooked, including extra liquid to ensure the pulses covered if needed.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the mixture well and put aside in a container.

Preheat a portion of the