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Leek Croquettes

Petite fried croquettes, commonly called keftedes, are a beloved signature dish in Jewish cuisine. These leek croquettes deliver a flavorful combination of rich ground beef with the gentle, mildly sweet taste of fresh leeks, rendering them utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to accompany

Wash the green leeks well and remove the base and most of the green tops. Cut into halves lengthways then into 1.5-centimeter slices. Put in a deep pan and fill with water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and put in a mixing bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and spice and spice liberally with salt and pepper. Combine well using your hands then shape a couple of tablespoonfuls into a patty, flattening a bit. Place on a plate and continue for the remaining of the ingredients.

Heat olive oil in a frying pan to a level of about 2 centimeters over a medium flame. When the olive oil is sizzling, brown the fritters in small batches until crispy on each side. (Avoid overcrowding the pan as this drops the temperature of the cooking oil.) Take out the finished fritters to a plate topped with kitchen paper and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach fritters are a real pleasure. The crunchy crust gives way to a smooth interior. The leafy spinach imparts a fresh, somewhat earthy flavor, while the grated cheese gives a deep, flavorful creaminess. Feel free to swap the cheese with boiled, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, clean it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a deep pan with a little water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, carefully press out unwanted moisture.

Preheat the olive oil in a skillet over a moderate heat and fry the onion and minced garlic until tender, about a few minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Combine well until combined. If the mixture seems too soft, mix in some additional crumbs.

Using your hands, shape the mixture into elongated patties somewhat larger than a nut but less bulky than an large egg, and put them on a plate topped with wax paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium flame, warm olive oil to a amount of about half an inch. Cook the patties a few at a time for 2–3 minutes each side, rotating so they are golden brown everywhere, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a highly wholesome bite or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to serve

Add the lentils in a saucepan and fill with enough fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring extra liquid to ensure the legumes covered if needed.

Mix in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a container.

Heat half of the