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Leek Croquettes

Small pan-fried patties, often known as keftedes, are a treasured signature dish in Jewish culinary traditions. These wonderful leek fritters present a flavorful blend of rich minced beef with the subtle, slightly sweet taste of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Clean the green leeks properly and remove the root ends and most of the green tops. Chop into halves longways then into half-inch rounds. Transfer in a deep frying pan and fill with water, then heat over a medium heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a big bowl with the beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice generously with seasoning. Stir well using your hands then form a few tablespoonfuls into a patty, flattening a bit. Set on a plate and continue for the remaining of the mixture.

Warm cooking oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is hot, cook the croquettes in small groups until crispy on both sides. (Do not fill the skillet as this lowers the temperature of the oil.) Transfer the finished fritters to a plate topped with paper towel and allow to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a real treat. The crispy crust opens up to a smooth filling. The fresh spinach imparts a vibrant, moderately earthy flavor, while the grated cheese provides a deep, savory richness. Feel free to swap the cheese with boiled, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

For fresh spinach, wash it carefully, getting rid of any tough stems, and cut into it into big pieces. Put in a deep pan with a little hot water over a medium flame. Once softened, drain in a colander for about a quarter hour, then remove any remaining moisture and reserve.

When working with defrosted spinach, completely squeeze out extra water.

Preheat the cooking oil in a skillet over a medium heat and saute the diced onion and garlic until translucent, about a few minutes. Turn off the flame.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with pepper and salt. Mix completely until blended. If the mixture appears too loose, add some extra crumbs.

Using your hands, form the mixture into oval shapes slightly larger than a walnut shell but more compact than an large egg, and put them on a baking sheet topped with wax paper. Cover and cool for at least 1 hour.

In a large frying pan over medium heat, heat olive oil to a amount of about 1 centimeter. Brown the fritters a handful for 2–3 minutes per side, turning so they are crispy everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these fritters are not only tasty but also a highly wholesome snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Place the dry lentils in a pot and fill with ample fresh water. Boil over a medium flame for about 20 minutes or until nearly done, pouring more water to maintain the legumes submerged if needed.

Mix in the burghul and proceed cooking until fully cooked. Drain the ingredients thoroughly and set aside in a mixing bowl.

Preheat half of the