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Leek Croquettes

Bite-sized pan-fried patties, typically known as keftedes, stand as a cherished delicacy in Jewish cooking. These particular leek croquettes offer a tasty blend of savory ground beef with the delicate, sweetly mild taste of leeks, rendering them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Wash the fresh leeks well and cut away the root ends and the majority of the dark green parts. Cut into halves lengthways then into 1.5-centimeter rounds. Put in a deep pan and submerge with fresh water, then heat over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and spice and spice liberally with seasoning. Stir well using your fingers then shape a few spoonfuls into a ball, shaping a bit. Place on a tray and proceed for the rest of the preparation.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, brown the croquettes in small batches until crispy on each side. (Avoid overcrowding the pan as this drops the oil temperature of the oil.) Take out the ready croquettes to a tray topped with kitchen paper and let to cool.

Present with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach fritters are a genuine treat. The crunchy outside reveals a smooth interior. The spinach imparts a fresh, somewhat natural note, while the cheese offers a rich, flavorful creaminess. It's possible to replace the dairy cheese with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 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 (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

For raw spinach, wash it well, removing any tough stems, and cut into it into sizable portions. Put in a large saucepan with a bit of hot water over a medium flame. Once cooked, strain in a strainer for about a quarter hour, then press out any excess liquid and put aside.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Preheat the oil in a frying pan over a moderate heat and saute the onion and minced garlic until softened, about a few minutes. Remove from the heat.

Place the cooked spinach, cooked onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until blended. If the preparation looks too soft, incorporate some extra breading.

By hand, mold the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a tray covered with wax paper. Cover and chill for at least one hour.

In a wide pan over moderate heat, heat oil to a amount of about half an inch. Brown the fritters a handful for 2–3 minutes each side, rotating so they are golden everywhere, then place on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully healthy bite or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Put the dry lentils in a pot and fill with ample fresh water. Boil over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to maintain the legumes immersed if necessary.

Add the bulgur wheat and continue cooking until softened. Remove the water from the mixture well and set aside in a container.

Preheat 50% of the