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Leek Croquettes

Bite-sized fried patties, typically called keftedes, stand as a treasured signature dish in Jewish cuisine. These leek patties offer a tasty combination of savory minced beef with the delicate, mildly sweet taste of leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and cut away the base and the majority of the dark green parts. Chop lengthwise longways then into half-inch pieces. Put in a large skillet and submerge with cold water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and spice and flavor generously with pepper and salt. Mix completely using your hands then mold a few tablespoonfuls into a ball, pressing a little. Place on a platter and repeat for the balance of the mixture.

Heat oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, brown the croquettes in batches until crispy on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Remove the finished croquettes to a tray lined with paper towel and let to drain.

Serve with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a genuine pleasure. The crunchy crust opens up to a creamy filling. The fresh spinach adds a vibrant, moderately earthy taste, while the dairy gives a rich, flavorful creaminess. It's possible to replace the dairy cheese with cooked, pureed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if needed
• 3 eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon slices, to serve

When using raw spinach, wash it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a bit of liquid over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then press out any remaining moisture and put aside.

When working with defrosted spinach, thoroughly remove excess liquid.

Warm the cooking oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Put the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Combine thoroughly until incorporated. If the mixture appears too loose, incorporate some extra crumbs.

Using your hands, form the dough into elongated patties slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet lined with baking paper. Seal and chill for at least one hour.

In a big skillet over medium heat, preheat cooking oil to a amount of about 1cm. Brown the fritters a few at a time for a couple of minutes each side, flipping so they are golden brown all over, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only flavorful but also a wonderfully healthy bite or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to accompany

Put the lentils in a saucepan and fill with ample water. Boil over a moderate heat for about 20 minutes or until nearly done, including extra liquid to maintain the pulses covered if needed.

Add the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients well and set aside in a container.

Heat half of the