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Leek Croquettes

Small fried fritters, typically called keftedes, stand as a cherished delicacy in Jewish cooking. These wonderful leek fritters deliver a flavorful fusion of savory minced beef with the subtle, slightly sweet taste of tender leeks, and they are utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the leeks well and trim off the roots and the bulk of the green tops. Cut into halves lengthways then into 1.5cm slices. Transfer in a deep frying pan and fill with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor generously with pepper and salt. Stir completely using your hands then shape a several spoonfuls into a croquette, pressing a bit. Set on a plate and continue for the rest of the ingredients.

Heat oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the oil is ready, brown the croquettes in batches until golden on each side. (Avoid overcrowding the pan as this drops the temperature of the oil.) Remove the ready patties to a plate topped with kitchen paper and let to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach fritters are a true pleasure. The crunchy crust gives way to a creamy interior. The fresh spinach brings a fresh, slightly natural note, while the dairy gives a savory, umami richness. It's possible to replace the cheese with boiled, mashed potatoes if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it thoroughly, discarding any hard stems, and cut into it into sizable portions. Transfer in a big pot with a little liquid over a medium flame. Once softened, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

If using defrosted spinach, carefully remove unwanted moisture.

Preheat the oil in a frying pan over a medium heat and fry the onion and garlic until translucent, about a few minutes. Take off the flame.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, paprika, breading and beaten eggs in a large bowl and spice with seasoning. Stir completely until blended. If the mixture appears too loose, add some additional breading.

By hand, shape the mixture into oval shapes somewhat larger than a nut but less bulky than an chicken egg, and put them on a plate lined with wax paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a level of about 1 centimeter. Brown the croquettes a handful for a couple of minutes each side, flipping so they are crispy everywhere, then put on paper towel.

Present with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only tasty but also a extremely wholesome bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to accompany

Put the dry lentils in a pan and submerge with ample cold water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring additional water to keep the legumes covered if required.

Mix in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients completely and set aside in a mixing bowl.

Preheat half of the