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Leek Croquettes

Small crispy fritters, typically referred to as keftedes, represent a beloved delicacy in Jewish culinary traditions. These particular leek croquettes present a tasty combination of rich beef with the delicate, sweetly mild essence of tender leeks, and they are utterly irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the fresh leeks well and trim off the roots and the majority of the green tops. Slice in half longways then into 1.5cm slices. Put in a deep frying pan and cover with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and season generously with seasoning. Stir completely using your hands then shape a couple of scoops into a patty, pressing a little. Put on a tray and repeat for the balance of the mixture.

Heat cooking oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the pan as this reduces the heat of the cooking oil.) Take out the cooked croquettes to a tray topped with paper towel and permit to cool.

Serve with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a true treat. The crunchy crust opens up to a smooth center. The leafy spinach brings a vibrant, somewhat earthy note, while the grated cheese provides a deep, umami creaminess. Feel free to swap the dairy cheese with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

For raw spinach, rinse it thoroughly, discarding any stalks, and cut into it into sizable portions. Place in a large saucepan with a small amount hot water over a moderate heat. Once wilted, remove in a sieve for about 15 mins, then press out any remaining moisture and reserve.

If using thawed frozen spinach, completely squeeze out extra water.

Warm the oil in a skillet over a moderate heat and cook the onion and minced garlic until softened, about 4 minutes. Take off the heat.

Put the prepared spinach, fried onion and garlic, kefalotyri, ricotta, spice, sweet paprika, breading and eggs in a container and spice with pepper and salt. Combine completely until incorporated. If the dough seems too soft, add some more crumbs.

By hand, mold the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an chicken egg, and put them on a tray lined with wax paper. Seal and cool for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a level of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes each side, turning so they are golden brown all over, then transfer on paper towel.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and moist center, these patties are not only delicious but also a wonderfully wholesome snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Put the lentils in a pot and cover with ample fresh water. Boil over a medium heat for about twenty minutes or until almost cooked, pouring more water to ensure the lentils covered if necessary.

Mix in the burghul and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and reserve in a bowl.

Heat a portion of the