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Leek Croquettes

Bite-sized fried croquettes, often called keftedes, stand as a cherished speciality in Jewish cooking. These particular leek patties present a tasty blend of hearty beef with the subtle, slightly sweet flavour of leeks, making them absolutely irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the green leeks well and cut away the base and the majority of the green tops. Cut in half lengthways then into half-inch pieces. Put in a deep pan and cover with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Strain the cooked leeks and put in a big bowl with the ground beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and spice generously with salt and pepper. Combine well using your hands then shape a several tablespoonfuls into a croquette, flattening a slightly. Place on a tray and repeat for the balance of the ingredients.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the heated oil is hot, cook the fritters in batches until golden on both sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the finished fritters to a dish covered with kitchen paper and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a genuine pleasure. The crunchy crust opens up to a soft center. The fresh spinach brings a bright, somewhat green taste, while the grated cheese gives a rich, savory richness. Feel free to swap the cheese with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Oil for frying (or vegetable oil)
• Fresh lemon, to accompany

When using fresh spinach, rinse it thoroughly, removing any hard stems, and cut into it into sizable portions. Transfer in a deep pan with a little liquid over a moderate heat. Once wilted, strain in a colander for about 15 mins, then remove any extra water and put aside.

When working with previously frozen spinach, carefully press out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and saute the diced onion and garlic until softened, about four minutes. Turn off the stove.

Place the wilted spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Stir completely until combined. If the preparation appears too wet, add some extra crumbs.

With your fingers, form the dough into elongated patties a bit bigger than a nut but less bulky 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 moderate heat, preheat cooking oil to a level of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes per side, turning so they are golden brown everywhere, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these fritters are not only tasty but also a highly wholesome appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pan and submerge with ample fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring additional water to keep the pulses immersed if needed.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Preheat a portion of the