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Leek Croquettes

Petite fried croquettes, typically known as keftedes, represent a treasured speciality in Jewish cooking. These particular leek patties present a flavorful blend of hearty ground beef with the delicate, slightly sweet taste of leeks, and they are utterly crave-worthy.

Yields 12

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

Thoroughly wash the green leeks carefully and remove the roots and most of the dark green parts. Cut into halves along the length then into half-inch rounds. Transfer in a deep pan and cover with cold water, then cook over a medium flame for about 20 mins or until softened.

Drain the softened leeks and place in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and sweet paprika and season well with seasoning. Mix completely using your hands then form a several spoonfuls into a croquette, shaping a slightly. Put on a platter and continue for the remaining of the preparation.

Heat oil in a pan to a amount of about 2cm over a medium flame. When the oil is ready, fry the fritters in small groups until crispy on all sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Remove the finished fritters to a plate topped with paper towel and permit to cool.

Present with lemon slices.

Spinach Croquettes

These cheesy spinach fritters are a true treat. The crispy crust reveals a soft interior. The spinach adds a vibrant, slightly natural taste, while the dairy gives a rich, umami smoothness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

For leafy greens, clean it carefully, getting rid of any stalks, and cut into it into big pieces. Place in a large saucepan with a little liquid over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any extra water and set aside.

For defrosted spinach, carefully remove extra water.

Heat the oil in a skillet over a moderate heat and cook the diced onion and minced garlic until softened, about a few minutes. Take off the stove.

Place the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until blended. If the mixture seems too loose, add some additional breading.

Using your hands, form the preparation into oval croquettes a bit bigger than a nut but smaller than an egg, and place them on a plate topped with wax paper. Wrap and chill for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a level of about 1cm. Fry the croquettes a small batch for a couple of minutes each side, rotating so they are golden everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only delicious but also a extremely healthy bite or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Place the lentils in a pan and cover with ample cold water. Boil over a moderate heat for about twenty minutes or until partially softened, including additional water to keep the legumes submerged if required.

Mix in the burghul and continue cooking until fully cooked. Strain the ingredients well and put aside in a mixing bowl.

Warm a portion of the