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Leek Croquettes

Small fried patties, typically called keftedes, stand as a beloved delicacy in Jewish culinary traditions. These wonderful leek fritters offer a flavorful fusion of rich ground beef with the subtle, sweetly mild flavour of fresh leeks, making them truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the green leeks well and remove the root ends and most of the green stalk. Chop into halves lengthways then into 1.5cm rounds. Place in a large skillet and cover with water, then heat over a moderate heat for about twenty minutes or until tender.

Drain the leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Stir well using your fingers then shape a few spoonfuls into a patty, flattening a slightly. Set on a platter and proceed for the remaining of the mixture.

Warm oil in a pan to a depth of about 2cm over a medium flame. When the oil is sizzling, brown the patties in batches until crispy on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the oil.) Take out the finished patties to a tray topped with paper towel and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a genuine delight. The crunchy exterior opens up to a smooth interior. The spinach brings a fresh, moderately earthy note, while the dairy provides a rich, savory creaminess. You can substitute the cheesy element with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Put in a large saucepan with a small amount liquid over a medium heat. Once softened, strain in a sieve for about a quarter hour, then press out any remaining moisture and set aside.

For previously frozen spinach, thoroughly remove excess liquid.

Warm the oil in a pan over a medium flame and fry the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the flame.

Put the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Stir completely until blended. If the dough appears too soft, add some additional crumbs.

By hand, form the preparation into oval croquettes slightly larger than a walnut but less bulky than an egg, and place them on a baking sheet lined with wax paper. Wrap and chill for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a depth of about 1 centimeter. Cook the croquettes a handful for a couple of minutes on both sides, rotating so they are crispy everywhere, then put on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only tasty but also a highly nutritious snack or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a pan and cover with plenty of cold water. Simmer over a medium flame for about twenty minutes or until partially softened, including additional water to ensure the pulses covered if required.

Mix in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm a portion of the