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Leek Croquettes

Small pan-fried fritters, typically known as keftedes, represent a beloved delicacy in Jewish cuisine. These particular leek patties deliver a tasty blend of savory beef with the subtle, mildly sweet taste of leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks well and trim off the root ends and the majority of the dark green parts. Cut lengthwise longways then into half-inch rounds. Place in a large skillet and fill with cold 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 beef, eggs, breadcrumbs, dill, parsley and paprika and flavor liberally with salt and pepper. Stir well using your hands then form a several scoops into a ball, shaping a slightly. Set on a plate and repeat for the remaining of the preparation.

Heat oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, cook the patties in small batches until golden on both sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Take out the cooked fritters to a dish lined with kitchen paper and let to drain.

Present with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach patties are a genuine delight. The crispy crust opens up to a soft interior. The leafy spinach brings a bright, moderately earthy note, while the dairy gives a rich, flavorful creaminess. You can substitute the dairy cheese with boiled, mashed spuds if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon wedges, to garnish

When using leafy greens, wash it carefully, removing any hard stems, and roughly chop it into big pieces. Transfer in a big pot with a small amount water over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Warm the oil in a skillet over a medium flame and cook the diced onion and garlic until translucent, about four minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix completely until incorporated. If the dough seems too wet, add some more breadcrumbs.

With your fingers, form the mixture into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and place them on a baking sheet covered with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, warm olive oil to a amount of about 1 centimeter. Fry the fritters a few at a time for two to three minutes per side, flipping so they are crispy everywhere, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these croquettes are not only delicious but also a highly wholesome bite or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Place the lentils in a pot and fill with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding more water to ensure the lentils immersed if needed.

Add the cracked wheat and proceed cooking until tender. Strain the lentils and burghul thoroughly and reserve in a container.

Heat half of the