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Leek Croquettes

Small fried fritters, commonly called keftedes, stand as a treasured delicacy in Jewish cuisine. These wonderful leek fritters present a delicious combination of rich ground beef with the gentle, mildly sweet taste of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the green leeks carefully and remove the base and the bulk of the green tops. Cut in half longways then into 1.5cm slices. Place in a large skillet and fill with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and place in a big bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and paprika and flavor generously with salt and pepper. Combine thoroughly using your hands then shape a several tablespoonfuls into a croquette, pressing a bit. Put on a tray and repeat for the rest of the mixture.

Preheat oil in a skillet to a level of about 2cm over a medium flame. When the olive oil is hot, fry the croquettes in small groups until crispy on each side. (Don't overcrowd the pan as this drops the heat of the oil.) Remove the ready fritters to a plate lined with paper towel and permit to cool.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a real delight. The crispy outside reveals a smooth filling. The leafy spinach brings a bright, somewhat earthy taste, while the dairy offers a savory, flavorful richness. It's possible to replace the cheesy element with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to garnish

When using raw spinach, wash it well, removing any stalks, and coarsely chop it into big pieces. Place in a big pot with a small amount hot water over a medium flame. Once wilted, drain in a colander for about a quarter hour, then remove any remaining moisture and reserve.

For previously frozen spinach, thoroughly press out extra water.

Warm the oil in a frying pan over a medium heat and fry the onion and garlic until tender, about 4 minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a container and spice with salt and pepper. Combine well until blended. If the dough looks too wet, add some extra breadcrumbs.

Using your hands, mold the mixture into oval croquettes somewhat larger than a walnut but less bulky than an large egg, and set them on a tray covered with baking paper. Cover and cool for at least one hour.

In a large frying pan over moderate heat, warm oil to a depth of about half an inch. Cook the croquettes a small batch for 2–3 minutes per side, rotating so they are crispy all over, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a highly nutritious appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and submerge with plenty of fresh water. Cook over a medium flame for about 20 mins or until almost cooked, adding more water to ensure the pulses immersed if needed.

Add the burghul and proceed cooking until tender. Drain the lentils and burghul thoroughly and reserve in a bowl.

Heat half of the