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Leek Patties

Petite fried croquettes, commonly known as keftedes, represent a treasured signature dish in Jewish cuisine. These particular leek croquettes offer a flavorful combination of hearty beef with the gentle, slightly sweet taste of leeks, and they are absolutely irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks well and remove the roots and most of the green tops. Slice in half along the length then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with cold water, then heat over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and put in a large mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Combine completely using your fingers then form a several scoops into a croquette, shaping a slightly. Put on a plate and repeat for the balance of the preparation.

Heat oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, fry the fritters in batches until golden on all sides. (Do not fill the skillet as this drops the temperature of the oil.) Take out the finished patties to a tray lined with paper towel and allow to drain.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a genuine delight. The crunchy exterior reveals a smooth center. The fresh spinach brings a vibrant, somewhat natural taste, while the dairy gives a rich, umami richness. It's possible to replace the cheese with boiled, mashed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

For fresh spinach, wash it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Put in a big pot with a little water over a medium heat. Once cooked, strain in a sieve for about 15 mins, then remove any excess liquid and put aside.

If using defrosted spinach, thoroughly press out excess liquid.

Heat the olive oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until translucent, about a few minutes. Remove from the flame.

Place the wilted spinach, fried onion and sauteed garlic, grated cheese, ricotta, spice, red spice, breadcrumbs and eggs in a container and spice with salt and pepper. Stir well until blended. If the mixture looks too wet, incorporate some additional breading.

With your fingers, form the preparation into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and set them on a plate lined with parchment paper. Cover and chill for at least one hour.

In a wide pan over moderate heat, warm oil to a amount of about 1cm. Brown the fritters a small batch for 2–3 minutes each side, rotating so they are crispy all over, then transfer on kitchen roll.

Offer with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a extremely nutritious appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a pan and submerge with plenty of cold water. Boil over a medium heat for about twenty minutes or until almost cooked, adding more water to ensure the lentils submerged if needed.

Mix in the burghul and proceed cooking until softened. Remove the water from the mixture completely and set aside in a bowl.

Preheat a portion of the