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Leek Croquettes

Petite pan-fried croquettes, typically referred to as keftedes, stand as a cherished speciality in Jewish culinary traditions. These wonderful leek croquettes offer a delicious blend of hearty beef with the gentle, slightly sweet taste of fresh leeks, making them absolutely irresistible.

Yields 12

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

Thoroughly wash the leeks carefully and remove the base and the bulk of the green tops. Slice in half lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with fresh water, then cook over a medium heat for about 20 mins or until tender.

Drain the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with salt and pepper. Combine completely using your palms then form a few spoonfuls into a ball, pressing a little. Put on a tray and proceed for the rest of the mixture.

Warm cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is hot, fry the croquettes in batches until golden on each side. (Avoid overcrowding the skillet as this drops the temperature of the oil.) Take out the ready croquettes to a plate lined with absorbent paper and let to cool.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a genuine pleasure. The crunchy exterior reveals a creamy filling. The spinach imparts a vibrant, slightly earthy flavor, while the cheese provides a deep, flavorful richness. Feel free to swap the cheesy element with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to garnish

When using leafy greens, wash it well, removing any stalks, and cut into it into sizable portions. Place in a large saucepan with a bit of hot water over a medium heat. Once cooked, drain in a colander for about a quarter hour, then remove any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a frying pan over a medium flame and cook the onion and garlic cloves until tender, about a few minutes. Turn off the stove.

Put the cooked spinach, cooked onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and spice with seasoning. Mix well until combined. If the preparation appears too wet, incorporate some more breadcrumbs.

With your fingers, shape the mixture into oval shapes slightly larger than a walnut shell but more compact than an egg, and place them on a plate lined with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over moderate heat, warm oil to a depth of about half an inch. Fry the croquettes a small batch for 2–3 minutes on both sides, turning so they are golden brown all over, then put on paper towel.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully wholesome snack or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Add the dry lentils in a pan and cover with enough fresh water. Boil over a medium heat for about 20 mins or until almost cooked, including additional water to maintain the legumes submerged if required.

Add the bulgur wheat and keep cooking until fully cooked. Strain the ingredients well and put aside in a bowl.

Preheat a portion of the