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Leek Croquettes

Petite crispy patties, commonly referred to as keftedes, stand as a cherished signature dish in Jewish culinary traditions. These particular leek croquettes deliver a flavorful fusion of rich minced beef with the delicate, slightly sweet essence of tender leeks, and they are utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks properly and remove the base and the bulk of the green tops. Cut lengthwise along the length then into half-inch slices. Place in a deep frying pan and submerge with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and flavor well with seasoning. Stir thoroughly using your fingers then mold a several spoonfuls into a croquette, pressing a bit. Set on a platter and proceed for the balance of the mixture.

Preheat cooking oil in a skillet to a level of about 2cm over a medium heat. When the oil is hot, brown the patties in small batches until crispy on each side. (Do not fill the skillet as this drops the oil temperature of the oil.) Take out the cooked fritters to a dish covered with kitchen paper and allow to drain.

Serve with lemon slices.

Spinach Patties

These spinach with cheese patties are a genuine delight. The golden outside reveals a creamy interior. The leafy spinach brings a fresh, somewhat earthy note, while the cheese gives a deep, umami smoothness. You can substitute the dairy cheese with boiled, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon wedges, to serve

For leafy greens, rinse it well, removing any hard stems, and cut into it into big pieces. Transfer in a big pot with a bit of water over a medium heat. Once softened, strain in a strainer for about 15 minutes, then remove any extra water and set aside.

If using thawed frozen spinach, completely squeeze out excess liquid.

Preheat the oil in a skillet over a medium flame and saute the chopped onion and garlic until tender, about four minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, dry crumbs and beaten eggs in a container and season with salt and pepper. Mix thoroughly until blended. If the mixture appears too wet, mix in some extra breading.

Using your hands, shape the preparation into elongated patties a bit bigger than a nut but more compact than an egg, and set them on a tray topped with baking paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, warm oil to a amount of about half an inch. Cook the croquettes a handful for 2–3 minutes each side, turning so they are golden brown all over, then place on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only tasty but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a saucepan and fill with plenty of fresh water. Cook over a medium heat for about 20 mins or until partially softened, including additional water to ensure the pulses covered if needed.

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

Heat a portion of the