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Leek Croquettes

Bite-sized pan-fried croquettes, often known as keftedes, represent a beloved signature dish in Jewish cuisine. These leek patties deliver a delicious fusion of rich minced beef with the gentle, sweetly mild taste of leeks, making them utterly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the green leeks properly and trim off the base and most of the dark green parts. Cut into halves lengthways then into 1.5-centimeter slices. Put in a large skillet and cover with cold water, then simmer over a moderate heat for about twenty minutes or until tender.

Drain the leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, dill, parsley and spice and season liberally with seasoning. Combine thoroughly using your hands then form a few scoops into a patty, flattening a bit. Set on a tray and repeat for the remaining of the preparation.

Heat oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is hot, fry the patties in batches until golden on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the cooking oil.) Remove the ready croquettes to a dish lined with absorbent paper and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine delight. The crunchy outside reveals a creamy center. The spinach imparts a fresh, somewhat green flavor, while the grated cheese provides a deep, flavorful creaminess. You can substitute the dairy cheese with boiled, pureed spuds if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to garnish

For raw spinach, wash it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a bit of water over a medium flame. Once cooked, strain in a sieve for about 15 mins, then remove any remaining moisture and reserve.

When working with previously frozen spinach, thoroughly press out extra water.

Preheat the olive oil in a frying pan over a moderate heat and saute the onion and minced garlic until translucent, about four minutes. Turn off the flame.

Put the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Mix completely until incorporated. If the dough seems too wet, mix in some more breadcrumbs.

Using your hands, mold the dough into elongated patties a bit bigger than a nut but more compact than an chicken egg, and put them on a plate topped with baking paper. Cover and refrigerate for at least one hour.

In a wide pan over medium flame, warm olive oil to a depth of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes per side, rotating so they are golden everywhere, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a pot and cover with enough cold water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring extra liquid to ensure the lentils covered if required.

Add the cracked wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and put aside in a bowl.

Warm a portion of the