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Leek Croquettes

Small crispy croquettes, commonly known as keftedes, represent a beloved signature dish in Jewish cuisine. These leek patties offer a tasty fusion of savory minced beef with the delicate, slightly sweet taste of leeks, rendering them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks carefully and cut away the base and the majority of the dark green parts. Slice into halves longways then into 1.5cm pieces. Transfer in a deep pan and cover with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Strain the softened leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Combine completely using your palms then form a few scoops into a croquette, pressing a little. Place on a platter and continue for the balance of the preparation.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the croquettes in batches until golden on both sides. (Don't overcrowd the pan as this lowers the heat of the oil.) Remove the finished fritters to a plate lined with paper towel and allow to cool.

Present with lemon slices.

Spinach Patties

These delightful spinach and cheese croquettes are a real treat. The crunchy exterior opens up to a soft interior. The leafy spinach brings a vibrant, slightly natural flavor, while the grated cheese provides a deep, savory creaminess. You can substitute the dairy cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to serve

If using leafy greens, clean it thoroughly, removing any tough stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little water over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then remove any extra water and put aside.

For previously frozen spinach, carefully press out extra water.

Preheat the oil in a frying pan over a moderate heat and saute the chopped onion and garlic until tender, about a few minutes. Turn off the stove.

Combine the wilted spinach, fried onion and garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and season with pepper and salt. Stir thoroughly until combined. If the preparation looks too wet, add some extra breadcrumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a nut but smaller than an egg, and set them on a tray lined with wax paper. Cover and cool for at least one hour.

In a big skillet over medium heat, preheat olive oil to a depth of about 1cm. Cook the fritters a few at a time for two to three minutes on both sides, turning so they are golden completely, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only flavorful but also a extremely nutritious appetizer or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a pan and cover with plenty of cold water. Simmer over a medium flame for about 20 mins or until partially softened, pouring more water to keep the lentils covered if necessary.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the ingredients thoroughly and set aside in a mixing bowl.

Heat half of the