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Leek Croquettes

Petite crispy fritters, typically called keftedes, are a beloved speciality in Jewish culinary traditions. These wonderful leek fritters present a flavorful blend of rich minced beef with the gentle, slightly sweet flavour of tender leeks, making them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to serve

Clean the green leeks carefully and cut away the roots and most of the green tops. Chop into halves lengthways then into 1.5cm rounds. Place in a large skillet and cover with cold water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the softened leeks and put in a large mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and paprika and season well with salt and pepper. Combine well using your fingers then form a several tablespoonfuls into a croquette, shaping a slightly. Set on a plate and continue for the balance of the ingredients.

Warm olive oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is ready, fry the croquettes in small groups until crispy on both sides. (Do not fill the pan as this reduces the oil temperature of the cooking oil.) Transfer the finished fritters to a plate covered with paper towel and permit to rest.

Offer with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a real delight. The crunchy outside opens up to a creamy filling. The leafy spinach brings a vibrant, somewhat natural note, while the grated cheese gives a savory, umami creaminess. Feel free to swap the cheesy element with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it carefully, removing any tough stems, and roughly chop it into big pieces. Put in a big pot with a bit of hot water over a medium flame. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, thoroughly remove extra water.

Heat the cooking oil in a pan over a medium flame and saute the onion and garlic cloves until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix completely until combined. If the mixture appears too wet, mix in some extra breading.

With your fingers, mold the dough into oval shapes slightly larger than a walnut shell but less bulky than an egg, and set them on a plate lined with baking paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, heat oil to a level of about 1cm. Cook the croquettes a small batch for a couple of minutes each side, turning so they are golden brown everywhere, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a crunchy outside and soft inside, these patties are not only delicious but also a extremely nutritious appetizer or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to serve

Place the dry lentils in a saucepan and cover with ample cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, including extra liquid to keep the lentils submerged if required.

Add the bulgur wheat and keep cooking until tender. Strain the ingredients completely and reserve in a bowl.

Warm 50% of the