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Leek Croquettes

Small crispy patties, often referred to as keftedes, stand as a treasured speciality in Jewish cooking. These particular leek fritters offer a flavorful combination of hearty beef with the subtle, mildly sweet taste of tender leeks, and they are utterly irresistible.

Produces 12

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

Thoroughly wash the fresh leeks well and remove the roots and the majority of the green stalk. Slice into halves longways then into half-inch rounds. Put in a deep frying pan and fill with water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and put in a big bowl with the beef, eggs, crumbs, dill, parsley and paprika and spice well with salt and pepper. Combine well using your fingers then mold a couple of spoonfuls into a croquette, flattening a bit. Put on a platter and continue for the balance of the mixture.

Warm cooking oil in a frying pan to a level of about 2cm over a medium flame. When the oil is ready, brown the croquettes in small groups until golden on all sides. (Do not fill the frying pan as this reduces the oil temperature of the cooking oil.) Take out the finished croquettes to a tray covered with absorbent paper and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a true pleasure. The crunchy exterior opens up to a smooth interior. The fresh spinach imparts a bright, moderately earthy flavor, while the dairy provides a savory, savory creaminess. You can substitute the cheesy element with cooked, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a big pot with a bit of hot water over a medium flame. Once cooked, strain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

When working with previously frozen spinach, completely squeeze out excess liquid.

Preheat the oil in a skillet over a medium flame and saute the diced onion and garlic cloves until tender, about four minutes. Turn off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with seasoning. Combine well until incorporated. If the mixture looks too wet, add some extra breading.

With your fingers, mold the dough into oval croquettes slightly larger than a nut but smaller than an chicken egg, and set them on a baking sheet covered with wax paper. Cover and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1cm. Fry the fritters a small batch for a couple of minutes each side, flipping so they are crispy all over, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these fritters are not only tasty but also a wonderfully wholesome bite or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a pot and fill with plenty of cold water. Boil over a medium heat for about 20 mins or until almost cooked, adding extra liquid to ensure the lentils covered if needed.

Stir in the bulgur wheat and keep cooking until softened. Drain the mixture thoroughly and set aside in a mixing bowl.

Heat a portion of the