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Leek Croquettes

Small fried patties, often known as keftedes, stand as a treasured delicacy in Jewish cuisine. These wonderful leek croquettes offer a tasty blend of hearty ground beef with the subtle, sweetly mild essence of fresh leeks, and they are truly addictive.

Yields 12

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

Clean the fresh leeks carefully and remove the base and most of the dark green parts. Chop in half along the length then into 1.5-centimeter pieces. Put in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 mins or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and sweet paprika and season liberally with pepper and salt. Stir completely using your palms then mold a couple of scoops into a patty, pressing a little. Set on a platter and proceed for the remaining of the preparation.

Preheat cooking oil in a pan to a depth of about 2cm over a medium flame. When the oil is sizzling, brown the fritters in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Remove the finished fritters to a tray covered with absorbent paper and allow to cool.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a true delight. The crispy outside gives way to a creamy center. The leafy spinach imparts a vibrant, moderately earthy note, while the grated cheese provides a deep, flavorful smoothness. Feel free to swap the cheese with steamed, pureed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

For leafy greens, clean it well, getting rid of any tough stems, and roughly chop it into sizable portions. Place in a deep pan with a small amount liquid over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any excess liquid and reserve.

If using previously frozen spinach, completely press out unwanted moisture.

Warm the oil in a pan over a moderate heat and saute the chopped onion and minced garlic until translucent, about four minutes. Remove from the flame.

Place the wilted spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and season with pepper and salt. Combine completely until incorporated. If the dough appears too wet, add some more breadcrumbs.

With your fingers, form the dough into oval shapes slightly larger than a walnut but less bulky than an egg, and place them on a plate covered with baking paper. Cover and refrigerate for at least one hour.

In a big skillet over medium heat, heat olive oil to a depth of about 1cm. Fry the patties a small batch for a couple of minutes each side, turning so they are golden brown completely, then transfer on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome snack or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Add the lentils in a saucepan and fill with plenty of cold water. Cook over a moderate heat for about 20 mins or until partially softened, including more water to maintain the legumes submerged if necessary.

Mix in the burghul and proceed cooking until softened. Strain the mixture well and set aside in a container.

Warm a portion of the