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Leek Croquettes

Petite fried patties, typically called keftedes, are a treasured delicacy in Jewish culinary traditions. These wonderful leek croquettes present a flavorful combination of rich beef with the gentle, sweetly mild taste of fresh leeks, rendering them absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Clean the leeks well and remove the root ends and the bulk of the green stalk. Slice into halves longways then into 1.5-centimeter rounds. Put in a large skillet and submerge with fresh water, then cook over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, dill, flat-leaf parsley and spice and spice well with pepper and salt. Combine thoroughly using your fingers then form a few scoops into a croquette, pressing a slightly. Set on a tray and continue for the remaining of the mixture.

Heat olive oil in a frying pan to a level of about 2cm over a medium flame. When the olive oil is sizzling, fry the croquettes in small batches until crispy on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the cooked croquettes to a dish covered with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a real treat. The golden outside gives way to a soft center. The fresh spinach imparts a vibrant, somewhat green flavor, while the grated cheese provides a savory, flavorful richness. It's possible to replace the dairy cheese with steamed, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using raw spinach, rinse it carefully, discarding any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a little liquid over a moderate heat. Once softened, strain in a colander for about 15 minutes, then squeeze out any excess liquid and put aside.

If using thawed frozen spinach, carefully squeeze out excess liquid.

Warm the oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Put the cooked spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until incorporated. If the dough looks too wet, incorporate some extra breading.

With your fingers, form the preparation into elongated patties a bit bigger than a walnut but less bulky than an egg, and place them on a baking sheet lined with parchment paper. Seal and cool for at least 60 minutes.

In a big skillet over medium heat, heat oil to a depth of about 1 centimeter. Brown the fritters a few at a time for 2–3 minutes on both sides, turning so they are crispy completely, then transfer on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a wonderfully wholesome appetizer or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Place the lentils in a saucepan and cover with plenty of water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring more water to keep the legumes immersed if required.

Add the cracked wheat and continue cooking until tender. Drain the ingredients thoroughly and reserve in a container.

Preheat 50% of the