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Leek Croquettes

Bite-sized crispy croquettes, commonly referred to as keftedes, stand as a beloved speciality in Jewish culinary traditions. These leek croquettes present a delicious blend of savory ground beef with the subtle, slightly sweet flavour of leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the leeks properly and trim off the root ends and most of the green stalk. Cut in half lengthways then into half-inch pieces. Put in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 minutes or until softened.

Strain the leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and sweet paprika and season well with pepper and salt. Combine well using your hands then mold a several scoops into a patty, shaping a slightly. Set on a tray and continue for the rest of the mixture.

Preheat oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is sizzling, cook the croquettes in batches until crispy on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Transfer the ready croquettes to a plate lined with absorbent paper and permit to cool.

Present with lemon wedges.

Spinach Patties

These delightful cheesy spinach fritters are a true delight. The crispy exterior opens up to a smooth center. The fresh spinach adds a vibrant, slightly earthy flavor, while the cheese gives a savory, flavorful creaminess. It's possible to replace the cheesy element with steamed, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to serve

When using leafy greens, rinse it carefully, discarding any tough stems, and coarsely chop it into large chunks. Place in a deep pan with a bit of water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then press out any remaining moisture and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Heat the oil in a skillet over a moderate heat and cook the diced onion and minced garlic until translucent, about four minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breadcrumbs and eggs in a container and spice with salt and pepper. Stir completely until blended. If the mixture looks too wet, incorporate some additional breading.

With your fingers, shape the preparation into oval croquettes slightly larger than a nut but less bulky than an large egg, and place them on a plate covered with parchment paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, heat olive oil to a amount of about 1cm. Brown the patties a small batch for 2–3 minutes per side, flipping so they are golden all over, then place on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only flavorful but also a extremely healthy snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a pan and cover with ample cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the lentils covered if necessary.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and put aside in a container.

Preheat a portion of the