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Leek Croquettes

Petite crispy patties, often referred to as keftedes, stand as a beloved signature dish in Jewish cooking. These leek patties present a tasty fusion of rich minced beef with the subtle, sweetly mild essence of fresh leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks carefully and cut away the root ends and the majority of the green stalk. Chop lengthwise longways then into 1.5cm slices. Transfer in a deep frying pan and submerge with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and season generously with salt and pepper. Combine completely using your hands then form a few spoonfuls into a ball, pressing a bit. Set on a plate and repeat for the remaining of the ingredients.

Warm olive oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is hot, cook the fritters in small groups until crispy on each side. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Remove the cooked croquettes to a tray covered with absorbent paper and allow to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese patties are a true pleasure. The crispy exterior reveals a creamy filling. The fresh spinach brings a vibrant, somewhat earthy note, while the grated cheese provides a rich, flavorful richness. Feel free to swap the cheesy element with steamed, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

When using fresh spinach, wash it carefully, discarding any hard stems, and coarsely chop it into large chunks. Place in a large saucepan with a little hot water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any extra water and put aside.

When working with defrosted spinach, carefully remove extra water.

Preheat the olive oil in a frying pan over a medium flame and cook the diced onion and minced garlic until translucent, about four minutes. Take off the stove.

Combine the cooked spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Stir completely until blended. If the preparation looks too wet, incorporate some more breadcrumbs.

Using your hands, form the dough into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet lined with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, heat cooking oil to a depth of about 1 centimeter. Cook the croquettes a small batch for a couple of minutes per side, rotating so they are crispy completely, then place on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only flavorful but also a wonderfully nutritious appetizer or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to garnish

Put the lentils in a pot and fill with plenty of cold water. Simmer over a medium heat for about 20 mins or until nearly done, including additional water to maintain the legumes submerged if necessary.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the mixture completely and put aside in a mixing bowl.

Warm a portion of the