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Leek Croquettes

Petite crispy patties, typically referred to as keftedes, stand as a cherished delicacy in Jewish cooking. These wonderful leek fritters offer a tasty blend of rich minced beef with the subtle, mildly sweet taste of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the leeks carefully and trim off the roots and most of the green stalk. Slice into halves lengthways then into 1.5cm rounds. Put in a deep frying pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, parsley and spice and spice liberally with pepper and salt. Combine completely using your hands then mold a several tablespoonfuls into a croquette, flattening a little. Set on a platter and proceed for the balance of the mixture.

Warm oil in a pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, cook the fritters in small batches until golden brown on each side. (Avoid overcrowding the skillet as this lowers the heat of the oil.) Transfer the finished croquettes to a dish covered with paper towel and let to cool.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese fritters are a real delight. The golden crust gives way to a soft interior. The spinach brings a bright, somewhat green taste, while the cheese gives a deep, savory richness. Feel free to swap the cheesy element with steamed, mashed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

When using raw spinach, rinse it well, getting rid of any tough stems, and cut into it into big pieces. Transfer in a big pot with a little liquid over a medium heat. Once wilted, strain in a strainer for about a quarter hour, then press out any extra water and put aside.

When working with thawed frozen spinach, thoroughly press out unwanted moisture.

Warm the olive oil in a skillet over a moderate heat and fry the diced onion and minced garlic until tender, about a few minutes. Take off the stove.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a large bowl and flavor with pepper and salt. Mix completely until incorporated. If the dough appears too loose, incorporate some extra crumbs.

Using your hands, mold the preparation into oval shapes slightly larger than a walnut but more compact than an large egg, and put them on a tray covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a depth of about 1cm. Fry the croquettes a handful for a couple of minutes each side, rotating so they are crispy completely, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only flavorful but also a extremely healthy appetizer or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to accompany

Put the dry lentils in a pot and submerge with ample fresh water. Boil over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to keep the lentils submerged if needed.

Add the cracked wheat and proceed cooking until tender. Remove the water from the mixture completely and put aside in a container.

Preheat half of the