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Leek Croquettes

Bite-sized pan-fried patties, often referred to as keftedes, are a cherished signature dish in Jewish cooking. These wonderful leek patties present a delicious fusion of savory beef with the gentle, slightly sweet flavour of leeks, rendering them truly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the leeks properly and trim off the base and most of the dark green parts. Chop into halves along the length then into 1.5cm slices. Place in a large skillet and submerge with cold water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the leeks and put in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and spice generously with pepper and salt. Stir well using your hands then form a couple of tablespoonfuls into a ball, shaping a slightly. Place on a platter and repeat for the rest of the mixture.

Heat oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is ready, cook the croquettes in small groups until crispy on each side. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Take out the cooked croquettes to a tray topped with paper towel and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese croquettes are a true delight. The crispy exterior gives way to a smooth center. The leafy spinach imparts a vibrant, moderately green flavor, while the cheese provides a rich, savory smoothness. You can substitute the dairy cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it well, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little water over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, carefully press out extra water.

Heat the cooking oil in a skillet over a medium heat and cook the onion and minced garlic until softened, about four minutes. Turn off the flame.

Place the cooked spinach, fried onion and garlic, kefalotyri, creamy cheese, spice, sweet paprika, breading and eggs in a container and season with seasoning. Stir thoroughly until combined. If the dough seems too loose, mix in some additional breadcrumbs.

With your fingers, shape the preparation into oval shapes a bit bigger than a walnut but smaller than an egg, and set them on a plate lined with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a depth of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes per side, flipping so they are golden brown all over, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a highly nutritious snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to serve

Place the brown lentils in a pan and submerge with plenty of fresh water. Boil over a moderate heat for about 20 mins or until nearly done, including more water to ensure the pulses covered if needed.

Mix in the bulgur wheat and proceed cooking until tender. Strain the ingredients well and put aside in a container.

Preheat 50% of the