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Leek Croquettes

Petite pan-fried croquettes, commonly referred to as keftedes, are a treasured signature dish in Jewish cuisine. These leek croquettes present a tasty combination of hearty beef with the subtle, slightly sweet flavour of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the green leeks carefully and remove the root ends and the majority of the green stalk. Slice lengthwise along the length then into 1.5cm rounds. Place in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, chopped parsley and spice and flavor generously with pepper and salt. Combine thoroughly using your palms then mold a several spoonfuls into a ball, flattening a bit. Put on a tray and repeat for the remaining of the mixture.

Preheat olive oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is hot, cook the patties in small batches until golden brown on both sides. (Do not fill the skillet as this drops the temperature of the oil.) Remove the cooked fritters to a tray lined with absorbent paper and permit to drain.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine pleasure. The crispy outside gives way to a creamy center. The leafy spinach adds a vibrant, somewhat natural note, while the cheese offers a deep, savory richness. It's possible to replace the dairy cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, clean it thoroughly, removing any hard stems, and cut into it into big pieces. Place in a big pot with a small amount liquid over a medium heat. Once wilted, strain in a sieve for about 15 minutes, then remove any remaining moisture and put aside.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the oil in a frying pan over a medium heat and saute the onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Combine completely until combined. If the mixture appears too loose, add some extra crumbs.

By hand, shape the preparation into oval shapes slightly larger than a walnut but less bulky than an egg, and set them on a plate covered with parchment paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, heat cooking oil to a depth of about half an inch. Cook the patties a handful for a couple of minutes on both sides, rotating so they are golden brown everywhere, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only flavorful but also a extremely wholesome bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to serve

Place the lentils in a pan and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until partially softened, adding additional water to keep the pulses immersed if needed.

Add the burghul and continue cooking until tender. Drain the ingredients well and reserve in a container.

Heat half of the