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Leek Croquettes

Bite-sized fried croquettes, typically referred to as keftedes, are a treasured signature dish in Jewish cuisine. These wonderful leek patties present a flavorful combination of hearty ground beef with the gentle, sweetly mild flavour of leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks well and trim off the roots and most of the dark green parts. Cut into halves lengthways then into 1.5-centimeter pieces. Place in a large skillet and submerge with fresh water, then cook over a medium flame for about twenty minutes or until softened.

Strain the leeks and put in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, chopped parsley and sweet paprika and spice generously with seasoning. Combine thoroughly using your hands then shape a few scoops into a ball, flattening a bit. Place on a platter and proceed for the rest of the ingredients.

Heat olive oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is hot, brown the patties in small batches until golden on all sides. (Do not fill the skillet as this reduces the oil temperature of the oil.) Take out the finished croquettes to a dish topped with absorbent paper and permit to rest.

Offer with lemon slices.

Spinach Patties

These delightful spinach and cheese fritters are a true delight. The crunchy exterior opens up to a smooth interior. The leafy spinach brings a fresh, slightly green note, while the grated cheese offers a rich, flavorful smoothness. It's possible to replace the cheese with steamed, mashed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

If using raw spinach, clean it thoroughly, removing any stalks, and cut into it into large chunks. Put in a big pot with a bit of water over a medium heat. Once softened, drain in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.

When working with defrosted spinach, carefully press out unwanted moisture.

Warm the oil in a skillet over a medium heat and cook the diced onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with seasoning. Mix well until combined. If the dough seems too soft, add some more crumbs.

With your fingers, mold the mixture into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet topped with parchment paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a amount of about 1cm. Brown the croquettes a handful for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then transfer on paper towel.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only delicious but also a highly healthy snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Place the brown lentils in a pan and cover with enough fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, adding extra liquid to maintain the lentils covered if needed.

Stir in the burghul and continue cooking until tender. Strain the mixture well and set aside in a container.

Heat 50% of the