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Leek Croquettes

Petite fried croquettes, commonly called keftedes, stand as a beloved signature dish in Jewish culinary traditions. These leek croquettes deliver a tasty blend of hearty beef with the delicate, slightly sweet taste of tender leeks, rendering them truly addictive.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the leeks well and remove the base and the majority of the green stalk. Cut into halves lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with water, then heat over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, crumbs, dill, chopped parsley and paprika and spice generously with salt and pepper. Stir completely using your hands then shape a several tablespoonfuls into a ball, shaping a bit. Put on a plate and continue for the balance of the preparation.

Heat cooking oil in a pan to a level of about ¾ inch over a moderate heat. When the heated oil is ready, fry the patties in small groups until crispy on each side. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Remove the ready croquettes to a dish topped with kitchen paper and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a genuine pleasure. The golden outside gives way to a soft filling. The fresh spinach imparts a fresh, somewhat green flavor, while the cheese gives a rich, flavorful creaminess. Feel free to swap the cheese with boiled, mashed potato if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

If using leafy greens, wash it well, discarding any tough 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, drain in a sieve for about a quarter hour, then remove any extra water and put aside.

For defrosted spinach, thoroughly squeeze out excess liquid.

Warm the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until combined. If the dough looks too loose, incorporate some additional crumbs.

Using your hands, form the preparation into oval croquettes slightly larger than a nut but more compact than an large egg, and put them on a tray topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a level of about 1cm. Cook the croquettes a small batch for two to three minutes on both sides, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully wholesome bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to serve

Place the dry lentils in a saucepan and cover with plenty of cold water. Cook over a medium heat for about twenty minutes or until nearly done, adding additional water to ensure the pulses covered if needed.

Mix in the burghul and proceed cooking until softened. Drain the mixture well and put aside in a container.

Heat 50% of the