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Leek Croquettes

Bite-sized fried fritters, commonly referred to as keftedes, stand as a cherished speciality in Jewish cuisine. These particular leek fritters present a delicious fusion of savory beef with the subtle, sweetly mild flavour of fresh leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Wash the green leeks well and cut away the root ends and the majority of the green stalk. Cut lengthwise lengthways then into 1.5cm pieces. Transfer in a deep pan and fill with water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the cooked leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and spice and spice generously with salt and pepper. Stir well using your fingers then form a couple of tablespoonfuls into a patty, shaping a bit. Set on a tray and proceed for the rest of the ingredients.

Heat oil in a pan to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, fry the fritters in batches until golden on both sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Take out the finished croquettes to a tray topped with kitchen paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese fritters are a true delight. The crunchy crust opens up to a creamy center. The spinach imparts a fresh, somewhat natural note, while the dairy gives a rich, savory smoothness. Feel free to swap the cheese with steamed, pureed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

When using raw spinach, rinse it well, getting rid of any stalks, and roughly chop it into big pieces. Put in a deep pan with a bit of hot water over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

For defrosted spinach, carefully squeeze out excess liquid.

Warm the olive oil in a pan over a medium heat and saute the onion and garlic until translucent, about four minutes. Take off the stove.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Stir completely until blended. If the dough seems too soft, incorporate some more breading.

With your fingers, mold the dough into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and set them on a tray covered with wax paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, heat oil to a amount of about 1cm. Brown the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden brown all over, then put on kitchen roll.

Present with lemon slices.

Lentil Patties

With their golden crust and moist center, these fritters are not only delicious but also a highly healthy appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a saucepan and fill with ample fresh water. Cook over a medium flame for about 20 minutes or until partially softened, adding more water to keep the pulses submerged if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat half of the