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Leek Croquettes

Petite crispy patties, commonly called keftedes, are a beloved speciality in Jewish cuisine. These leek patties present a tasty combination of rich minced beef with the subtle, sweetly mild essence of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks carefully and cut away the base and most of the green stalk. Chop in half lengthways then into 1.5-centimeter rounds. Put in a large skillet and fill with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, dill, parsley and sweet paprika and spice generously with salt and pepper. Stir well using your hands then shape a few tablespoonfuls into a patty, flattening a little. Put on a tray and proceed for the balance of the preparation.

Heat olive oil in a pan to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the fritters in small batches until crispy on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the cooked patties to a plate lined with kitchen paper and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese croquettes are a true treat. The crispy outside reveals a smooth filling. The leafy spinach imparts a vibrant, somewhat earthy note, while the dairy gives a savory, savory creaminess. You can substitute the cheesy element with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

If using fresh spinach, wash it carefully, discarding any tough stems, and roughly chop it into large chunks. Place in a deep pan with a bit of hot water over a medium heat. Once wilted, strain in a strainer for about a quarter hour, then press out any excess liquid and set aside.

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

Heat the olive oil in a frying pan over a moderate heat and fry the chopped onion and garlic cloves until softened, about 4 minutes. Take off the stove.

Place the cooked spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a container and flavor with salt and pepper. Stir completely until incorporated. If the dough seems too soft, incorporate some additional breadcrumbs.

Using your hands, shape the dough into oval shapes slightly larger than a walnut shell but less bulky than an large egg, and set them on a tray lined with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over medium flame, heat olive oil to a depth of about 1cm. Brown the fritters a handful for a couple of minutes on both sides, rotating so they are crispy everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely wholesome snack or dish.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Place the brown lentils in a saucepan and cover with enough cold water. Boil over a medium flame for about 20 mins or until almost cooked, adding extra liquid to maintain the pulses immersed if necessary.

Add the burghul and keep cooking until tender. Remove the water from the lentils and burghul completely and reserve in a container.

Heat half of the