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Leek Croquettes

Small crispy fritters, typically called keftedes, are a cherished delicacy in Jewish culinary traditions. These leek croquettes deliver a tasty combination of rich beef with the delicate, sweetly mild taste of fresh leeks, and they are truly addictive.

Produces 12

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

Clean the green leeks properly and cut away the root ends and the majority of the dark green parts. Chop into halves lengthways then into 1.5cm rounds. Put in a deep frying pan and submerge with fresh water, then heat over a medium heat for about twenty minutes or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and spice and spice generously with pepper and salt. Combine completely using your fingers then mold a couple of scoops into a patty, shaping a bit. Put on a platter and proceed for the balance of the ingredients.

Heat olive oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is hot, fry the patties in batches until golden on each side. (Do not fill the skillet as this drops the temperature of the oil.) Transfer the ready fritters to a dish covered with paper towel and allow to rest.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true pleasure. The crispy exterior reveals a soft filling. The fresh spinach adds a vibrant, slightly green note, while the cheese provides a deep, savory creaminess. You can substitute the cheesy element with steamed, crushed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

When using raw spinach, clean it carefully, getting rid of any tough stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any remaining moisture and reserve.

For defrosted spinach, carefully press out unwanted moisture.

Warm the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and season with seasoning. Stir completely until combined. If the preparation appears too wet, incorporate some extra breading.

Using your hands, mold the preparation into oval shapes somewhat larger than a walnut but smaller than an egg, and set them on a baking sheet topped with parchment paper. Cover and chill for at least one hour.

In a big skillet over medium flame, warm oil to a amount of about 1 centimeter. Cook the fritters a small batch for two to three minutes each side, flipping so they are golden completely, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these fritters are not only delicious but also a extremely healthy bite or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Place the brown lentils in a pan and fill with plenty of cold water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to ensure the lentils immersed if required.

Add the cracked wheat and keep cooking until softened. Remove the water from the lentils and burghul completely and put aside in a container.

Warm 50% of the