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Leek Croquettes

Bite-sized pan-fried fritters, often called keftedes, stand as a beloved speciality in Jewish cuisine. These particular leek patties offer a delicious blend of savory minced beef with the subtle, slightly sweet flavour of leeks, making them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Wash the fresh leeks carefully and remove the roots and the majority of the green tops. Slice in half along the length then into 1.5cm rounds. Place in a deep frying pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and season liberally with pepper and salt. Combine thoroughly using your palms then form a few spoonfuls into a patty, shaping a little. Place on a plate and repeat for the balance of the mixture.

Preheat cooking oil in a frying pan to a level of about 2cm over a medium heat. When the oil is hot, brown the patties in small groups until golden brown on each side. (Do not fill the frying pan as this reduces the temperature of the oil.) Take out the finished fritters to a tray lined with absorbent paper and let to cool.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true treat. The crispy crust opens up to a creamy filling. The fresh spinach adds a fresh, somewhat natural note, while the dairy provides a savory, flavorful creaminess. It's possible to replace the cheesy element with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using leafy greens, wash it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Place in a deep pan with a bit of water over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and set aside.

If using previously frozen spinach, thoroughly press out unwanted moisture.

Heat the cooking oil in a pan over a medium flame and saute the onion and minced garlic until tender, about a few minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breading and eggs in a large bowl and spice with pepper and salt. Mix well until incorporated. If the preparation seems too soft, mix in some more crumbs.

Using your hands, form the mixture into oval croquettes a bit bigger than a walnut but smaller than an egg, and place them on a tray covered with baking paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, heat cooking oil to a depth of about 1cm. Cook the fritters a handful for 2–3 minutes on both sides, turning so they are crispy all over, then put on paper towel.

Present with lemon wedges.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a extremely wholesome snack or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a saucepan and submerge with enough water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to ensure the legumes covered if required.

Add the cracked wheat and continue cooking until fully cooked. Drain the ingredients well and set aside in a bowl.

Warm 50% of the