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Leek Croquettes

Petite fried patties, typically called keftedes, stand as a beloved delicacy in Jewish cooking. These wonderful leek fritters offer a tasty blend of rich minced beef with the gentle, mildly sweet essence of leeks, rendering them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to serve

Clean the fresh leeks well and remove the roots and the bulk of the green stalk. Chop into halves lengthways then into half-inch pieces. Place in a deep pan and cover with water, then simmer over a moderate heat for about twenty minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, flat-leaf parsley and spice and season well with seasoning. Stir completely using your fingers then mold a few tablespoonfuls into a croquette, pressing a slightly. Set on a tray and repeat for the remaining of the mixture.

Preheat oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is sizzling, cook the patties in small batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the temperature of the oil.) Remove the ready fritters to a plate lined with paper towel and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach patties are a genuine treat. The crunchy outside gives way to a creamy filling. The leafy spinach adds a bright, slightly green flavor, while the cheese gives a rich, savory smoothness. You can substitute the dairy cheese with steamed, crushed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

If using leafy greens, clean it carefully, discarding any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a little liquid over a moderate heat. Once softened, strain in a colander for about 15 minutes, then press out any excess liquid and put aside.

When working with thawed frozen spinach, completely squeeze out extra water.

Warm the olive oil in a skillet over a medium flame and cook the onion and garlic cloves until tender, about 4 minutes. Take off the heat.

Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and beaten eggs in a container and season with salt and pepper. Mix thoroughly until incorporated. If the mixture appears too loose, incorporate some more breading.

With your fingers, form the dough into oval croquettes slightly larger than a nut but smaller than an large egg, and put them on a plate lined with wax paper. Seal and cool for at least 1 hour.

In a large frying pan over moderate heat, warm oil to a depth of about 1cm. Fry the fritters a small batch for a couple of minutes each side, rotating so they are golden brown completely, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only flavorful but also a extremely wholesome appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to accompany

Add the brown lentils in a pan and fill with ample fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, including more water to keep the pulses submerged if needed.

Stir in the cracked wheat and keep cooking until fully cooked. Strain the lentils and burghul completely and reserve in a container.

Heat half of the