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Leek Croquettes

Bite-sized fried patties, typically referred to as keftedes, are a treasured speciality in Jewish culinary traditions. These leek fritters deliver a delicious blend of rich ground beef with the subtle, sweetly mild essence of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Clean the green leeks carefully and cut away the roots and the majority of the green stalk. Cut into halves along the length then into 1.5-centimeter pieces. Put in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and season well with seasoning. Stir well using your fingers then form a several scoops into a patty, pressing a slightly. Place on a plate and proceed for the rest of the ingredients.

Preheat cooking oil in a skillet to a level of about ¾ inch over a medium flame. When the oil is hot, brown the croquettes in batches until golden on each side. (Avoid overcrowding the pan as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a plate lined with paper towel and permit to drain.

Present with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a genuine delight. The golden outside gives way to a smooth interior. The leafy spinach imparts a vibrant, moderately earthy note, while the cheese offers a deep, flavorful creaminess. Feel free to swap the cheesy element with cooked, mashed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

For raw spinach, clean it carefully, removing any tough stems, and coarsely chop it into sizable portions. Put in a big pot with a bit of hot water over a medium heat. Once softened, drain in a strainer for about 15 minutes, then press out any remaining moisture and put aside.

When working with defrosted spinach, thoroughly press out excess liquid.

Heat the olive oil in a pan over a medium flame and fry the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Put the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, nutmeg, paprika, breading and eggs in a container and flavor with seasoning. Combine completely until combined. If the dough appears too wet, mix in some additional crumbs.

With your fingers, mold the preparation into oval croquettes slightly larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet lined with wax paper. Seal and chill for at least one hour.

In a wide pan over medium heat, heat oil to a amount of about 1 centimeter. Fry the fritters a small batch for two to three minutes on both sides, flipping so they are crispy everywhere, then put on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a highly wholesome appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Add the lentils in a pan and submerge with ample cold water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring additional water to keep the lentils immersed if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul well and put aside in a mixing bowl.

Heat a portion of the