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Leek Croquettes

Petite crispy patties, often known as keftedes, stand as a treasured signature dish in Jewish cooking. These leek croquettes deliver a tasty combination of rich ground beef with the subtle, slightly sweet essence of tender leeks, making them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the leeks well and trim off the root ends and the majority of the dark green parts. Slice into halves longways then into 1.5cm pieces. Put in a deep frying pan and submerge with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Strain the cooked leeks and place in a big bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and spice generously with pepper and salt. Mix thoroughly using your palms then mold a several scoops into a patty, shaping a slightly. Place on a platter and proceed for the remaining of the mixture.

Preheat oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is hot, brown the patties in small groups until golden on each side. (Don't overcrowd the skillet as this reduces the temperature of the oil.) Transfer the finished patties to a dish covered with paper towel and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a real treat. The golden outside opens up to a creamy filling. The spinach imparts a fresh, somewhat green flavor, while the cheese provides a rich, umami richness. Feel free to swap the dairy cheese with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon wedges, to serve

When using raw spinach, clean it well, discarding any stalks, and cut into it into big pieces. Transfer in a deep pan with a bit of hot water over a medium flame. Once softened, strain in a strainer for about 15 mins, then remove any excess liquid and reserve.

For defrosted spinach, completely remove excess liquid.

Warm the cooking oil in a frying pan over a medium flame and cook the chopped onion and garlic until softened, about four minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and season with pepper and salt. Stir thoroughly until blended. If the dough looks too loose, incorporate some additional breadcrumbs.

Using your hands, mold the mixture into oval croquettes a bit bigger than a walnut but smaller than an egg, and set them on a baking sheet covered with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Cook the patties a handful for 2–3 minutes per side, flipping so they are golden everywhere, then place on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and soft inside, these patties are not only flavorful but also a highly healthy snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Put the brown lentils in a pot and submerge with enough fresh water. Simmer over a moderate heat for about 20 minutes or until nearly done, pouring extra liquid to maintain the pulses immersed if necessary.

Mix in the burghul and keep cooking until softened. Strain the lentils and burghul completely and put aside in a bowl.

Heat 50% of the