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Leek Croquettes

Bite-sized pan-fried croquettes, commonly known as keftedes, stand as a treasured delicacy in Jewish culinary traditions. These leek croquettes present a delicious combination of savory ground beef with the subtle, sweetly mild taste of fresh leeks, rendering them truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to garnish

Wash the green leeks properly and remove the base and most of the green stalk. Cut in half along the length then into 1.5cm rounds. Transfer in a deep pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until tender.

Drain the cooked leeks and put in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Mix completely using your fingers then form a couple of spoonfuls into a ball, pressing a slightly. Put on a platter and proceed for the balance of the preparation.

Warm cooking oil in a pan to a level of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the fritters in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Remove the cooked croquettes to a dish lined with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a real treat. The crunchy exterior reveals a soft interior. The fresh spinach adds a fresh, somewhat natural flavor, while the grated cheese offers a savory, savory creaminess. It's possible to replace the dairy cheese with cooked, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 fresh eggs
• Cooking oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

If using leafy greens, wash it carefully, discarding any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a bit of hot water over a medium heat. Once softened, strain in a colander for about 15 mins, then remove any excess liquid and set aside.

For defrosted spinach, carefully remove excess liquid.

Preheat the olive oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Place the prepared spinach, fried onion and garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breading and eggs in a container and spice with salt and pepper. Stir well until incorporated. If the mixture looks too wet, add some extra breading.

By hand, mold the dough into elongated patties slightly larger than a walnut shell but more compact than an large egg, and place them on a plate topped with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat oil to a level of about half an inch. Fry the croquettes a small batch for two to three minutes each side, flipping so they are crispy everywhere, then transfer on paper towel.

Serve with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a highly wholesome bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to accompany

Place the dry lentils in a pan and cover with ample water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to maintain the lentils immersed if needed.

Stir in the cracked wheat and continue cooking until softened. Strain the mixture well and reserve in a mixing bowl.

Preheat 50% of the