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Leek Croquettes

Petite crispy croquettes, typically referred to as keftedes, stand as a beloved signature dish in Jewish cooking. These wonderful leek croquettes offer a delicious combination of savory beef with the delicate, sweetly mild taste of leeks, rendering them truly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to serve

Thoroughly wash the green leeks well and cut away the roots and the bulk of the green stalk. Chop lengthwise along the length then into 1.5-centimeter rounds. Transfer in a deep pan and fill with fresh water, then heat over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice liberally with pepper and salt. Mix thoroughly using your hands then mold a few spoonfuls into a croquette, shaping a slightly. Put on a tray and repeat for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the olive oil is ready, fry the fritters in batches until golden brown on each side. (Do not fill the pan as this drops the temperature of the oil.) Transfer the cooked croquettes to a tray topped with kitchen paper and let to cool.

Present with fresh lemon.

Spinach Patties

These cheesy spinach fritters are a genuine pleasure. The crunchy crust opens up to a smooth filling. The fresh spinach imparts a fresh, moderately natural note, while the cheese gives a savory, savory richness. You can substitute the cheesy element with cooked, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

For fresh spinach, rinse it thoroughly, discarding any stalks, and cut into it into big pieces. Place in a big pot with a small amount water over a moderate heat. Once softened, strain in a sieve for about a quarter hour, then squeeze out any excess liquid and reserve.

When working with previously frozen spinach, carefully press out extra water.

Warm the cooking oil in a frying pan over a medium flame and fry the chopped onion and garlic until softened, about a few minutes. Remove from the flame.

Combine the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and season with seasoning. Mix thoroughly until combined. If the mixture looks too loose, add some additional breadcrumbs.

With your fingers, shape the preparation into oval croquettes slightly larger than a nut but smaller than an chicken egg, and place them on a baking sheet topped with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a depth of about 1cm. Brown the patties a small batch for a couple of minutes on both sides, rotating so they are golden brown completely, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only flavorful but also a highly wholesome appetizer or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to accompany

Place the brown lentils in a pot and fill with plenty of cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to ensure the legumes immersed if required.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the mixture completely and set aside in a bowl.

Heat a portion of the