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Leek Croquettes

Petite pan-fried croquettes, typically called keftedes, stand as a beloved speciality in Jewish culinary traditions. These wonderful leek croquettes present a tasty fusion of rich minced beef with the subtle, mildly sweet taste of tender leeks, making them absolutely crave-worthy.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Wash the fresh leeks well and trim off the root ends and most of the dark green parts. Cut in half longways then into 1.5-centimeter rounds. Place in a deep pan and submerge with water, then cook over a medium heat for about 20 minutes or until tender.

Strain the cooked leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and spice liberally with seasoning. Stir well using your fingers then mold a few tablespoonfuls into a patty, pressing a little. Put on a tray and proceed for the remaining of the ingredients.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is ready, brown the fritters in batches until crispy on both sides. (Don't overcrowd the skillet as this lowers the oil temperature of the cooking oil.) Transfer the ready croquettes to a tray covered with kitchen paper and allow to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese patties are a real treat. The crunchy outside gives way to a smooth filling. The fresh spinach brings a vibrant, moderately natural taste, while the cheese gives a deep, umami creaminess. You can substitute the dairy cheese with steamed, pureed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it well, discarding any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a small amount water over a medium flame. Once wilted, remove in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

For thawed frozen spinach, carefully squeeze out extra water.

Heat the olive oil in a skillet over a medium heat and saute the onion and garlic cloves until softened, about four minutes. Take off the stove.

Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with seasoning. Mix thoroughly until incorporated. If the preparation seems too soft, incorporate some additional crumbs.

With your fingers, mold the dough into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and place them on a plate lined with parchment paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, preheat olive oil to a level of about half an inch. Fry the croquettes a handful for a couple of minutes per side, rotating so they are golden completely, then put on absorbent paper.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a wonderfully wholesome snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and cover with enough water. Boil over a medium heat for about 20 minutes or until nearly done, pouring additional water to ensure the lentils covered if necessary.

Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Preheat 50% of the