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Leek Croquettes

Bite-sized crispy patties, often called keftedes, represent a cherished signature dish in Jewish cuisine. These leek patties present a delicious blend of hearty beef with the gentle, sweetly mild essence of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Clean the leeks properly and trim off the root ends and the bulk of the dark green parts. Cut lengthwise longways then into 1.5-centimeter slices. Put in a deep pan and cover with water, then heat over a medium heat for about 20 mins or until softened.

Drain the leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season generously with seasoning. Mix completely using your hands then mold a several spoonfuls into a ball, pressing a little. Put on a tray and continue for the remaining of the preparation.

Heat olive oil in a skillet to a amount of about 2cm over a moderate heat. When the heated oil is ready, fry the fritters in small groups until crispy on all sides. (Don't overcrowd the pan as this lowers the temperature of the cooking oil.) Transfer the finished croquettes to a plate covered with paper towel and let to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a true delight. The crunchy outside gives way to a smooth filling. The spinach adds a bright, moderately earthy note, while the cheese gives a rich, flavorful smoothness. Feel free to swap the cheese with steamed, crushed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Oil for frying (or use vegetable oil)
• Lemon wedges, to garnish

When using raw spinach, rinse it well, getting rid of any tough stems, and cut into it into large chunks. Put in a large saucepan with a bit of hot water over a medium flame. Once wilted, remove in a colander for about 15 mins, then press out any remaining moisture and reserve.

When working with thawed frozen spinach, carefully remove excess liquid.

Warm the olive oil in a skillet over a medium heat and saute the chopped onion and garlic cloves until softened, about a few minutes. Turn off the stove.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Mix well until blended. If the preparation looks too soft, mix in some extra breadcrumbs.

By hand, form the preparation into oval shapes slightly larger than a walnut but less bulky than an large egg, and place them on a tray lined with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over moderate heat, preheat oil to a depth of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes on both sides, flipping so they are crispy all over, then transfer on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a extremely wholesome snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Place the brown lentils in a pan and cover with enough cold water. Cook over a medium flame for about 20 mins or until almost cooked, including additional water to keep the pulses immersed if needed.

Add the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul well and reserve in a container.

Preheat 50% of the