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Leek Croquettes

Bite-sized fried croquettes, often referred to as keftedes, stand as a cherished speciality in Jewish culinary traditions. These leek patties deliver a delicious fusion of hearty ground beef with the gentle, slightly sweet essence of tender leeks, making them truly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the green leeks well and trim off the base and the bulk of the dark green parts. Chop into halves along the length then into 1.5-centimeter pieces. Place in a large skillet and submerge with cold water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, fresh dill, parsley and spice and season generously with salt and pepper. Mix well using your hands then mold a several scoops into a croquette, flattening a little. Put on a platter and repeat for the remaining of the mixture.

Warm oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is ready, brown the croquettes in batches until golden on all sides. (Avoid overcrowding the frying pan as this drops the heat of the cooking oil.) Remove the ready fritters to a plate covered with absorbent paper and let to rest.

Present with lemon wedges.

Spinach Patties

These delightful cheesy spinach patties are a real pleasure. The crunchy outside gives way to a soft filling. The leafy spinach adds a bright, somewhat green flavor, while the dairy gives a deep, umami creaminess. It's possible to replace the cheese with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using raw spinach, clean it thoroughly, discarding any tough stems, and cut into it into big pieces. Transfer in a big pot with a bit of hot water over a moderate heat. Once softened, drain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

For thawed frozen spinach, completely squeeze out excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and saute the diced onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Put the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Stir completely until combined. If the dough appears too soft, add some more crumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a nut but more compact than an large egg, and place them on a plate topped with baking paper. Cover and cool for at least one hour.

In a big skillet over medium flame, heat olive oil to a level of about 1cm. Fry the croquettes a small batch for a couple of minutes per side, flipping so they are golden brown everywhere, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these patties are not only delicious but also a extremely nutritious bite or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and cover with enough water. Simmer over a moderate heat for about twenty minutes or until nearly done, including extra liquid to maintain the lentils covered if required.

Mix in the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients completely and put aside in a container.

Preheat a portion of the