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Leek Croquettes

Small pan-fried croquettes, typically referred to as keftedes, represent a beloved delicacy in Jewish cooking. These particular leek fritters offer a flavorful fusion of rich ground beef with the subtle, sweetly mild flavour of tender leeks, and they are utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks well and cut away the base and most of the green tops. Chop lengthwise along the length then into 1.5cm rounds. Place in a large skillet and fill with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Strain the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice well with pepper and salt. Combine completely using your fingers then mold a couple of scoops into a patty, pressing a bit. Put on a platter and continue for the remaining of the ingredients.

Warm oil in a skillet to a level of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the croquettes in batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Take out the cooked patties to a tray topped with kitchen paper and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a true pleasure. The crunchy exterior gives way to a soft interior. The leafy spinach brings a fresh, moderately earthy taste, while the cheese offers a deep, umami richness. You can substitute the dairy cheese with cooked, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it thoroughly, discarding any stalks, and cut into it into large chunks. Put in a large saucepan with a bit of hot water over a medium heat. Once softened, drain in a colander for about 15 minutes, then press out any extra water and put aside.

When working with defrosted spinach, thoroughly remove excess liquid.

Preheat the olive oil in a pan over a medium heat and fry the diced onion and garlic until translucent, about a few minutes. Turn off the flame.

Put the cooked spinach, cooked onion and garlic, hard cheese, creamy cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine well until blended. If the mixture looks too loose, mix in some extra crumbs.

Using your hands, mold the dough into oval shapes somewhat larger than a nut but more compact than an large egg, and place them on a tray covered with parchment paper. Wrap and cool for at least 1 hour.

In a wide pan over medium flame, preheat cooking oil to a amount of about 1 centimeter. Cook the fritters a small batch for two to three minutes each side, flipping so they are golden brown all over, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a highly healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to serve

Add the dry lentils in a pan and submerge with plenty of water. Boil over a medium flame for about 20 mins or until nearly done, pouring extra liquid to maintain the legumes immersed if needed.

Add the burghul and proceed cooking until fully cooked. Remove the water from the lentils and burghul well and reserve in a container.

Warm a portion of the