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Leek Croquettes

Bite-sized crispy croquettes, commonly known as keftedes, stand as a treasured signature dish in Jewish cuisine. These particular leek fritters present a flavorful combination of hearty beef with the gentle, sweetly mild taste of leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Clean the leeks carefully and trim off the root ends and the majority of the green tops. Chop in half longways then into half-inch slices. Transfer in a deep pan and cover with fresh water, then heat over a medium heat for about 20 mins or until softened.

Drain the softened leeks and place in a big bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Mix well using your fingers then mold a couple of spoonfuls into a ball, shaping a bit. Put on a tray and continue for the rest of the ingredients.

Warm cooking oil in a frying pan to a level of about 2cm over a medium heat. When the heated oil is ready, cook the fritters in small groups until crispy on both sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Remove the cooked patties to a plate covered with kitchen paper and let to rest.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese croquettes are a true pleasure. The crispy outside reveals a creamy filling. The leafy spinach imparts a bright, slightly natural note, while the cheese gives a rich, flavorful richness. You can substitute the cheesy element with steamed, mashed potatoes if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to serve

When using fresh spinach, clean it well, getting rid of any stalks, and cut into it into big pieces. Put in a deep pan with a little hot water over a medium flame. Once cooked, drain in a sieve for about 15 mins, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, carefully remove excess liquid.

Warm the cooking oil in a pan over a medium heat and fry the chopped onion and garlic until translucent, about four minutes. Turn off the stove.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Mix well until blended. If the preparation looks too loose, add some extra breadcrumbs.

Using your hands, mold the mixture into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and set them on a tray lined with parchment paper. Cover and refrigerate for at least 1 hour.

In a big skillet over moderate heat, preheat olive oil to a level of about half an inch. Brown the patties a few at a time for two to three minutes per side, turning so they are golden completely, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a highly healthy snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to garnish

Add the dry lentils in a pot and cover with plenty of water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to keep the legumes submerged if required.

Mix in the bulgur wheat and keep cooking until tender. Remove the water from the ingredients completely and put aside in a container.

Warm a portion of the