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Leek Croquettes

Small pan-fried patties, commonly called keftedes, represent a cherished delicacy in Jewish culinary traditions. These leek patties present a delicious combination of hearty minced beef with the gentle, sweetly mild taste of leeks, and they are truly addictive.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and cut away the root ends and the majority of the green tops. Cut into halves lengthways then into half-inch slices. Place in a large skillet and fill with fresh water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the beef, beaten eggs, crumbs, dill, parsley and sweet paprika and spice liberally with salt and pepper. Stir thoroughly using your palms then shape a couple of tablespoonfuls into a ball, shaping a little. Put on a platter and repeat for the rest of the preparation.

Preheat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the heated oil is hot, cook the fritters in batches until crispy on each side. (Don't overcrowd the pan as this lowers the temperature of the oil.) Transfer the ready fritters to a dish topped with absorbent paper and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach patties are a genuine pleasure. The golden crust opens up to a smooth filling. The spinach adds a fresh, somewhat natural flavor, while the grated cheese provides a rich, savory creaminess. Feel free to swap the cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to accompany

For leafy greens, clean it thoroughly, discarding any hard stems, and roughly chop it into big pieces. Put in a deep pan with a small amount water over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then press out any remaining moisture and put aside.

If using thawed frozen spinach, completely remove unwanted moisture.

Warm the oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Put the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until blended. If the preparation seems too loose, mix in some additional breading.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut but smaller than an large egg, and place them on a plate topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a depth of about half an inch. Cook the patties a few at a time for a couple of minutes per side, turning so they are golden brown everywhere, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious snack or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a saucepan and fill with enough water. Cook over a moderate heat for about 20 mins or until nearly done, adding more water to ensure the lentils submerged if needed.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and set aside in a container.

Preheat a portion of the