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Leek Croquettes

Bite-sized pan-fried fritters, commonly called keftedes, are a cherished delicacy in Jewish cuisine. These wonderful leek croquettes present a delicious blend of rich ground beef with the gentle, slightly sweet taste of tender leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks carefully and trim off the root ends and most of the green tops. Slice lengthwise longways then into 1.5-centimeter rounds. Transfer in a deep frying pan and submerge with water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season well with salt and pepper. Mix completely using your hands then shape a few tablespoonfuls into a patty, shaping a slightly. Put on a tray and proceed for the rest of the mixture.

Preheat oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the oil is hot, brown the fritters in batches until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Take out the ready patties to a dish topped with absorbent paper and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a true pleasure. The golden exterior opens up to a soft interior. The spinach adds a vibrant, somewhat natural taste, while the dairy gives a rich, umami smoothness. It's possible to replace the dairy cheese with steamed, pureed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

When using leafy greens, clean it carefully, removing any hard stems, and cut into it into big pieces. Transfer in a big pot with a little water over a medium heat. Once wilted, strain in a colander for about a quarter hour, then press out any excess liquid and set aside.

For previously frozen spinach, completely press out extra water.

Warm the cooking oil in a skillet over a medium heat and fry the onion and garlic until tender, about 4 minutes. Remove from the flame.

Place the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, paprika, dry crumbs and eggs in a container and season with salt and pepper. Mix well until incorporated. If the preparation looks too loose, add some extra breading.

Using your hands, shape the dough into oval shapes slightly larger than a walnut but smaller than an egg, and put them on a tray topped with baking paper. Cover and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat oil to a depth of about 1 centimeter. Brown the patties a small batch for two to three minutes each side, turning so they are golden brown completely, then transfer on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only delicious but also a highly nutritious snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a saucepan and fill with plenty of fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring extra liquid to ensure the pulses covered if necessary.

Add the cracked wheat and continue cooking until fully cooked. Drain the mixture well and put aside in a mixing bowl.

Heat a portion of the