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Leek Croquettes

Bite-sized crispy patties, commonly referred to as keftedes, represent a beloved delicacy in Jewish cuisine. These particular leek patties offer a delicious blend of rich ground beef with the subtle, sweetly mild flavour of fresh leeks, and they are truly addictive.

Makes 12

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

Wash the leeks well and cut away the root ends and the majority of the green tops. Slice lengthwise along the length then into 1.5-centimeter rounds. Transfer in a deep pan and cover with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice generously with salt and pepper. Combine completely using your palms then form a several spoonfuls into a patty, flattening a little. Place on a tray and continue for the rest of the mixture.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, cook the croquettes in batches until golden brown on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Take out the finished fritters to a dish lined with absorbent paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese patties are a genuine treat. The golden exterior reveals a soft filling. The fresh spinach imparts a vibrant, somewhat natural note, while the grated cheese gives a rich, flavorful creaminess. You can substitute the cheesy element with boiled, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it carefully, discarding any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a small amount hot water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, thoroughly remove extra water.

Heat the cooking oil in a pan over a medium heat and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Take off the heat.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix well until combined. If the mixture looks too loose, mix in some additional breading.

By hand, shape the mixture into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and put them on a baking sheet covered with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over medium flame, warm oil to a amount of about half an inch. Brown the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are golden completely, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only flavorful but also a wonderfully wholesome snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pot and submerge with enough water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to keep the lentils covered if needed.

Add the cracked wheat and proceed cooking until softened. Remove the water from the mixture thoroughly and put aside in a bowl.

Preheat half of the