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Leek Croquettes

Small pan-fried fritters, typically known as keftedes, are a treasured signature dish in Jewish cooking. These wonderful leek fritters offer a tasty blend of savory ground beef with the subtle, slightly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the green leeks carefully and cut away the base and the bulk of the green tops. Slice into halves along the length then into 1.5-centimeter rounds. Transfer in a deep frying pan and cover with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and spice and season well with seasoning. Stir completely using your hands then form a several tablespoonfuls into a patty, flattening a bit. Set on a platter and repeat for the remaining of the ingredients.

Warm olive oil in a skillet to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the fritters in small batches until golden on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Transfer the ready patties to a dish lined with paper towel and permit to drain.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese croquettes are a true delight. The crispy exterior opens up to a creamy interior. The leafy spinach imparts a fresh, slightly green flavor, while the cheese offers a rich, umami creaminess. It's possible to replace the cheese with cooked, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon slices, to accompany

If using leafy greens, rinse it carefully, discarding any hard stems, and cut into it into large chunks. Place in a deep pan with a bit of hot water over a medium heat. Once softened, remove in a sieve for about a quarter hour, then remove any excess liquid and put aside.

When working with defrosted spinach, carefully remove extra water.

Preheat the cooking oil in a skillet over a moderate heat and cook the chopped onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and flavor with salt and pepper. Combine thoroughly until combined. If the dough appears too wet, mix in some extra breading.

By hand, form the dough into oval shapes slightly larger than a walnut but smaller than an large egg, and place them on a tray covered with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, heat oil to a depth of about 1cm. Cook the croquettes a small batch for 2–3 minutes per side, turning so they are golden brown everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Place the lentils in a pan and fill with enough water. Cook over a medium flame for about 20 minutes or until nearly done, adding more water to keep the legumes immersed if needed.

Add the burghul and continue cooking until tender. Strain the ingredients completely and put aside in a bowl.

Warm 50% of the