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Leek Croquettes

Petite pan-fried croquettes, commonly known as keftedes, stand as a beloved speciality in Jewish cooking. These leek croquettes present a flavorful fusion of hearty ground beef with the subtle, slightly sweet flavour of leeks, rendering them utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks carefully and remove the root ends and the bulk of the green stalk. Slice lengthwise along the length then into half-inch pieces. Place in a deep frying pan and fill with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and place in a big bowl with the beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season liberally with pepper and salt. Mix completely using your hands then shape a few spoonfuls into a ball, pressing a little. Set on a plate and continue for the balance of the ingredients.

Warm olive oil in a pan to a level of about 2cm over a medium heat. When the olive oil is hot, cook the fritters in small groups until golden on each side. (Do not fill the pan as this drops the oil temperature of the cooking oil.) Transfer the finished patties to a dish topped with absorbent paper and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach fritters are a real pleasure. The crispy outside opens up to a smooth center. The spinach brings a bright, moderately green flavor, while the grated cheese provides a deep, savory smoothness. You can substitute the dairy cheese with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For raw spinach, clean it well, removing any tough stems, and coarsely chop it into big pieces. Put in a big pot with a bit of water over a medium flame. Once cooked, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and put aside.

For thawed frozen spinach, carefully squeeze out excess liquid.

Preheat the cooking oil in a pan over a medium flame and cook the diced onion and minced garlic until translucent, about a few minutes. Remove from the heat.

Place the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Combine completely until blended. If the preparation seems too wet, incorporate some more breadcrumbs.

With your fingers, mold the preparation into oval croquettes slightly larger than a nut but more compact than an large egg, and set them on a plate lined with baking paper. Seal and cool for at least 1 hour.

In a big skillet over moderate heat, warm oil to a level of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes on both sides, turning so they are crispy all over, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these fritters are not only flavorful but also a wonderfully healthy appetizer or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Put the lentils in a pot and cover with ample cold water. Cook over a moderate heat for about 20 mins or until partially softened, including more water to ensure the legumes submerged if necessary.

Stir in the bulgur wheat and continue cooking until tender. Drain the ingredients well and set aside in a container.

Heat 50% of the