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Leek Croquettes

Bite-sized pan-fried croquettes, typically known as keftedes, stand as a treasured speciality in Jewish cooking. These leek fritters present a delicious fusion of savory minced beef with the gentle, slightly sweet taste of leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the green leeks properly and trim off the root ends and the bulk of the green tops. Cut in half longways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with water, then cook over a medium heat for about 20 minutes or until cooked through.

Strain the cooked leeks and place in a large mixing bowl with the beef, eggs, matzo meal, chopped dill, parsley and paprika and season well with pepper and salt. Stir thoroughly using your palms then mold a several scoops into a ball, flattening a little. Put on a plate and continue for the remaining of the preparation.

Preheat oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is ready, cook the croquettes in batches until golden on all sides. (Avoid overcrowding the skillet as this reduces the heat of the cooking oil.) Remove the finished fritters to a plate covered with kitchen paper and allow to drain.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a true pleasure. The golden crust gives way to a smooth filling. The spinach adds a vibrant, somewhat natural taste, while the cheese gives a savory, flavorful richness. Feel free to swap the cheesy element with cooked, crushed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Olive oil for frying (or vegetable oil)
• Lemon wedges, to serve

When using fresh spinach, rinse it carefully, removing any tough stems, and coarsely chop it into big pieces. Put in a deep pan with a little liquid over a moderate heat. Once cooked, strain in a colander for about a quarter hour, then squeeze out any extra water and put aside.

When working with previously frozen spinach, completely remove unwanted moisture.

Warm the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until translucent, about a few minutes. Turn off the flame.

Put the cooked spinach, fried onion and garlic, kefalotyri, soft cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Combine completely until incorporated. If the dough looks too soft, mix in some additional crumbs.

By hand, form the dough into oval shapes slightly larger than a nut but less bulky than an large egg, and set them on a tray topped with parchment paper. Cover and chill for at least 1 hour.

In a large frying pan over medium flame, warm oil to a level of about half an inch. Brown the fritters a small batch for a couple of minutes each side, rotating so they are golden completely, then place on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only delicious but also a extremely healthy snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the lentils in a saucepan and fill with enough water. Simmer over a medium heat for about 20 mins or until almost cooked, adding extra liquid to maintain the lentils submerged if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients well and reserve in a bowl.

Preheat 50% of the