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Leek Croquettes

Bite-sized fried croquettes, commonly referred to as keftedes, represent a treasured speciality in Jewish culinary traditions. These wonderful leek fritters deliver a flavorful combination of hearty minced beef with the subtle, slightly sweet essence of fresh leeks, and they are truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks well and cut away the root ends and most of the green stalk. Cut in half longways then into 1.5-centimeter pieces. Transfer in a large skillet and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until tender.

Drain the cooked leeks and put in a big bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice well with salt and pepper. Combine well using your fingers then shape a few spoonfuls into a patty, pressing a little. Put on a platter and repeat for the rest of the ingredients.

Warm oil in a skillet to a level of about ¾ inch over a moderate heat. When the olive oil is ready, brown the fritters in batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the ready patties to a plate topped with paper towel and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach croquettes are a real delight. The golden exterior gives way to a smooth center. The fresh spinach imparts a bright, moderately earthy flavor, while the grated cheese offers a deep, flavorful smoothness. Feel free to swap the dairy cheese with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon slices, to serve

When using fresh spinach, clean it thoroughly, removing any stalks, and cut into it into large chunks. Place in a large saucepan with a small amount water over a medium flame. Once softened, drain in a sieve for about a quarter hour, then remove any excess liquid and reserve.

If using defrosted spinach, completely remove unwanted moisture.

Warm the cooking oil in a frying pan over a moderate heat and fry the diced onion and minced garlic until softened, about a few minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Mix well until combined. If the mixture appears too wet, add some more crumbs.

Using your hands, mold the dough into oval croquettes somewhat larger than a walnut but less bulky than an chicken egg, and place them on a plate covered with baking paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a level of about half an inch. Brown the patties a few at a time for two to three minutes each side, turning so they are crispy completely, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a extremely wholesome bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Place the lentils in a saucepan and submerge with plenty of water. Cook over a moderate heat for about 20 mins or until partially softened, pouring additional water to ensure the legumes covered if needed.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the ingredients thoroughly and put aside in a bowl.

Preheat a portion of the