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Leek Croquettes

Bite-sized crispy fritters, often known as keftedes, represent a beloved delicacy in Jewish culinary traditions. These leek croquettes present a delicious blend of hearty ground beef with the subtle, mildly sweet essence of leeks, rendering them absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon slices, to accompany

Wash the leeks well and cut away the root ends and the bulk of the green stalk. Cut lengthwise longways then into half-inch rounds. Transfer in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Remove the water from the leeks and put in a big bowl with the beef, eggs, matzo meal, fresh dill, parsley and paprika and spice generously with salt and pepper. Stir completely using your fingers then form a couple of tablespoonfuls into a croquette, flattening a little. Put on a plate and proceed for the remaining of the preparation.

Warm olive oil in a skillet to a depth of about 2cm over a moderate heat. When the oil is sizzling, cook the fritters in batches until golden on each side. (Do not fill the pan as this reduces the oil temperature of the oil.) Take out the finished croquettes to a dish covered with absorbent paper and let to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese fritters are a genuine treat. The crispy crust gives way to a soft center. The spinach adds a fresh, moderately green flavor, while the dairy offers a rich, flavorful smoothness. It's possible to replace the cheesy element with cooked, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

For leafy greens, clean it carefully, getting rid of any hard stems, and cut into it into big pieces. Put in a big pot with a little liquid over a medium heat. Once softened, strain in a strainer for about 15 minutes, then remove any extra water and put aside.

When working with thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the cooking oil in a pan over a medium heat and saute the onion and garlic until translucent, about four minutes. Remove from the flame.

Combine the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, breading and beaten eggs in a container and season with pepper and salt. Combine thoroughly until blended. If the dough looks too loose, add some more breading.

By hand, mold the preparation into oval croquettes somewhat larger than a nut but smaller than an chicken egg, and place them on a tray topped with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, warm cooking oil to a depth of about half an inch. Fry the fritters a handful for a couple of minutes on both sides, rotating so they are golden brown completely, then put on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only flavorful but also a extremely healthy snack or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a pan and cover with plenty of fresh water. Cook over a medium heat for about 20 minutes or until almost cooked, including extra liquid to maintain the lentils submerged if required.

Mix in the bulgur wheat and proceed cooking until softened. Strain the mixture well and reserve in a container.

Heat a portion of the