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Leek Croquettes

Petite crispy patties, commonly referred to as keftedes, stand as a beloved speciality in Jewish cooking. These leek fritters offer a tasty fusion of rich ground beef with the delicate, sweetly mild taste of tender leeks, and they are truly addictive.

Makes 12

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

Clean the fresh leeks carefully and remove the root ends and the bulk of the dark green parts. Slice lengthwise longways then into 1.5cm rounds. Transfer in a deep frying pan and submerge with water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the softened leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and spice liberally with seasoning. Combine completely using your palms then shape a couple of tablespoonfuls into a patty, pressing a little. Place on a tray and proceed for the rest of the preparation.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the olive oil is hot, fry the fritters in small groups until golden on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Take out the ready croquettes to a dish topped with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach croquettes are a genuine treat. The crispy crust opens up to a soft interior. The spinach adds a vibrant, slightly earthy taste, while the cheese offers a rich, umami richness. You can substitute the cheese with cooked, pureed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon wedges, to accompany

For raw spinach, rinse it carefully, removing any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a small amount hot water over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, thoroughly squeeze out excess liquid.

Heat the oil in a frying pan over a medium heat and saute the diced onion and garlic until tender, about a few minutes. Turn off the stove.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, breading and eggs in a container and flavor with pepper and salt. Stir completely until blended. If the mixture looks too soft, mix in some extra breadcrumbs.

By hand, mold the mixture into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and put them on a baking sheet lined with baking paper. Cover and chill for at least 60 minutes.

In a big skillet over medium heat, heat oil to a level of about half an inch. Cook the patties a handful for two to three minutes on both sides, flipping so they are crispy everywhere, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a wonderfully wholesome appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a saucepan and cover with ample cold water. Cook over a medium heat for about 20 minutes or until partially softened, pouring additional water to ensure the lentils submerged if necessary.

Mix in the cracked wheat and proceed cooking until fully cooked. Drain the mixture thoroughly and put aside in a container.

Preheat half of the