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Leek Croquettes

Small fried fritters, commonly referred to as keftedes, are a cherished speciality in Jewish culinary traditions. These wonderful leek fritters offer a flavorful combination of savory minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the leeks properly and trim off the root ends and the bulk of the green stalk. Slice into halves along the length then into half-inch slices. Transfer in a deep frying pan and fill with water, then cook over a medium flame for about 20 mins or until tender.

Drain the softened leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and paprika and season generously with seasoning. Stir well using your fingers then mold a few spoonfuls into a patty, shaping a bit. Place on a tray and repeat for the remaining of the ingredients.

Heat olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the heated oil is ready, fry the fritters in small batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Transfer the finished patties to a plate topped with kitchen paper and permit to drain.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true treat. The golden exterior gives way to a creamy filling. The leafy spinach brings a fresh, somewhat green taste, while the dairy gives a deep, flavorful richness. It's possible to replace the cheesy element with cooked, pureed potato if you wish.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if needed
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

When using raw spinach, clean it carefully, discarding any stalks, and coarsely chop it into large chunks. Place in a big pot with a little hot water over a medium heat. Once softened, drain in a sieve for about 15 mins, then remove any excess liquid and set aside.

When working with defrosted spinach, carefully remove excess liquid.

Preheat the cooking oil in a skillet over a moderate heat and cook the onion and minced garlic until tender, about a few minutes. Turn off the stove.

Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a large bowl and season with pepper and salt. Stir thoroughly until combined. If the dough looks too loose, incorporate some additional breadcrumbs.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and set them on a baking sheet topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat cooking oil to a amount of about 1cm. Brown the patties a handful for a couple of minutes per side, flipping so they are golden everywhere, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a highly nutritious appetizer or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a saucepan and fill with enough cold water. Boil over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to keep the pulses covered if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a bowl.

Heat half of the