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Leek Croquettes

Petite crispy fritters, commonly referred to as keftedes, stand as a treasured delicacy in Jewish cooking. These particular leek patties deliver a flavorful blend of rich beef with the gentle, mildly sweet taste of tender leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks well and trim off the roots and most of the green stalk. Slice in half longways then into 1.5cm rounds. Put in a deep pan and cover with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice well with pepper and salt. Mix completely using your palms then shape a few scoops into a patty, pressing a slightly. Put on a plate and proceed for the balance of the mixture.

Warm olive oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is hot, brown the croquettes in batches until golden brown on both sides. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Remove the finished croquettes to a dish lined with absorbent paper and permit to cool.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true treat. The crunchy outside gives way to a creamy center. The leafy spinach imparts a fresh, moderately green note, while the grated cheese provides a deep, flavorful creaminess. You can substitute the cheese with steamed, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

When using fresh spinach, wash it well, discarding any stalks, and coarsely chop it into large chunks. Put in a big pot with a small amount water over a medium heat. Once softened, strain in a colander for about a quarter hour, then squeeze out any excess liquid and put aside.

For previously frozen spinach, thoroughly press out unwanted moisture.

Heat the oil in a pan over a medium flame and saute the diced onion and minced garlic until softened, about a few minutes. Take off the heat.

Place the cooked spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Combine completely until blended. If the mixture appears too wet, add some additional breadcrumbs.

With your fingers, mold the mixture into oval croquettes somewhat larger than a walnut shell but smaller than an egg, and set them on a plate covered with parchment paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, heat oil to a depth of about 1cm. Fry the croquettes a handful for 2–3 minutes per side, turning so they are golden completely, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only flavorful but also a extremely wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pot and cover with plenty of cold water. Cook over a medium flame for about twenty minutes or until partially softened, including additional water to maintain the legumes immersed if required.

Mix in the cracked wheat and continue cooking until softened. Strain the mixture well and put aside in a container.

Warm 50% of the