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Leek Croquettes

Bite-sized fried fritters, commonly referred to as keftedes, are a treasured signature dish in Jewish cooking. These wonderful leek croquettes present a tasty combination of savory beef with the subtle, mildly sweet flavour of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks properly and remove the base and most of the green tops. Slice in half longways then into half-inch pieces. Transfer in a large skillet and submerge with fresh water, then simmer over a medium heat for about 20 minutes or until tender.

Drain the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice generously with seasoning. Mix well using your fingers then form a several scoops into a croquette, pressing a slightly. Place on a tray and repeat for the rest of the preparation.

Heat olive oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is sizzling, fry the patties in small groups until golden on each side. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Remove the cooked fritters to a plate topped with paper towel and allow to cool.

Offer with fresh lemon.

Spinach Patties

These amazing spinach with cheese fritters are a real treat. The crunchy outside reveals a smooth center. The leafy spinach brings a fresh, slightly green taste, while the cheese provides a rich, umami creaminess. You can substitute the cheesy element with boiled, mashed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

If using fresh spinach, wash it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Place in a deep pan with a small amount hot water over a medium flame. Once cooked, strain in a sieve for about 15 minutes, then squeeze out any extra water and set aside.

When working with thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the cooking oil in a skillet over a medium flame and cook the diced onion and minced garlic until tender, about four minutes. Take off the heat.

Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a container and season with seasoning. Combine completely until blended. If the mixture seems too soft, add some more breadcrumbs.

By hand, mold the mixture into elongated patties somewhat larger than a walnut shell but more compact than an egg, and put them on a tray topped with baking paper. Wrap and cool for at least 1 hour.

In a wide pan over medium heat, preheat olive oil to a depth of about half an inch. Brown the patties a few at a time for two to three minutes per side, flipping so they are crispy all over, then place on kitchen roll.

Serve with fresh lemon.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only tasty but also a extremely wholesome snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and fill with ample cold water. Boil over a medium flame for about twenty minutes or until partially softened, pouring more water to maintain the pulses covered if required.

Mix in the bulgur wheat and continue cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a container.

Preheat half of the