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Leek Croquettes

Petite pan-fried croquettes, often known as keftedes, represent a cherished signature dish in Jewish culinary traditions. These wonderful leek croquettes deliver a tasty combination of rich minced beef with the gentle, mildly sweet flavour of leeks, making them utterly addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and remove the base and the bulk of the green tops. Cut lengthwise longways then into half-inch slices. Place in a large skillet and cover with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the softened leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and spice liberally with salt and pepper. Stir completely using your fingers then shape a couple of spoonfuls into a patty, pressing a slightly. Place on a platter and repeat for the remaining of the mixture.

Warm oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the patties in batches until golden on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Transfer the cooked patties to a dish topped with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine treat. The crispy exterior opens up to a soft interior. The fresh spinach adds a bright, somewhat earthy note, while the grated cheese provides a rich, flavorful richness. It's possible to replace the cheese with steamed, crushed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to garnish

If using leafy greens, wash it carefully, discarding any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a bit of liquid over a medium flame. Once wilted, strain in a sieve for about 15 mins, then remove any remaining moisture and set aside.

For previously frozen spinach, thoroughly press out unwanted moisture.

Warm the oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until softened, about four minutes. Remove from the flame.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Combine well until incorporated. If the dough looks too soft, add some more breading.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and put them on a tray lined with wax paper. Cover and refrigerate for at least one hour.

In a big skillet over medium heat, preheat olive oil to a depth of about half an inch. Brown the fritters a few at a time for two to three minutes per side, rotating so they are golden completely, then place on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only delicious but also a highly wholesome appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Place the brown lentils in a pot and fill with ample cold water. Simmer over a medium flame for about twenty minutes or until nearly done, including extra liquid to maintain the legumes submerged if necessary.

Mix in the burghul and proceed cooking until fully cooked. Strain the mixture completely and set aside in a container.

Warm 50% of the