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Leek Croquettes

Small fried patties, commonly called keftedes, are a beloved speciality in Jewish cooking. These leek fritters offer a tasty fusion of savory beef with the delicate, mildly sweet taste of leeks, rendering them absolutely addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks properly and remove the root ends and most of the green stalk. Chop in half longways then into 1.5-centimeter slices. Transfer in a large skillet and cover with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and season well with pepper and salt. Combine completely using your hands then form a couple of spoonfuls into a patty, pressing a slightly. Set on a tray and continue for the rest of the mixture.

Heat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the croquettes in batches until crispy on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the finished croquettes to a plate covered with kitchen paper and permit to rest.

Offer with lemon slices.

Spinach Patties

These spinach with cheese croquettes are a true treat. The golden outside gives way to a smooth filling. The spinach adds a bright, somewhat natural flavor, while the grated cheese gives a savory, umami creaminess. You can substitute the cheese with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Olive oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, rinse it well, discarding any tough stems, and roughly chop it into big pieces. Place in a deep pan with a little water over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly press out excess liquid.

Warm the cooking oil in a frying pan over a medium heat and fry the diced onion and garlic until translucent, about a few minutes. Take off the stove.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and spice with seasoning. Combine well until incorporated. If the dough appears too wet, incorporate some extra breading.

With your fingers, shape the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and set them on a plate covered with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, heat cooking oil to a amount of about 1cm. Cook the croquettes a few at a time for 2–3 minutes each side, turning so they are crispy all over, then place on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

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

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to serve

Place the dry lentils in a saucepan and cover with enough water. Boil over a medium heat for about twenty minutes or until partially softened, adding additional water to ensure the legumes immersed if needed.

Add the bulgur wheat and keep cooking until tender. Strain the mixture completely and reserve in a bowl.

Warm a portion of the