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Leek Croquettes

Small pan-fried fritters, often known as keftedes, stand as a treasured signature dish in Jewish cuisine. These particular leek patties offer a delicious blend of savory ground beef with the delicate, mildly sweet flavour of tender leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the leeks carefully and remove the root ends and most of the green stalk. Slice in half lengthways then into 1.5-centimeter pieces. Put in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice well with pepper and salt. Combine well using your palms then form a couple of tablespoonfuls into a croquette, pressing a slightly. Place on a platter and continue for the rest of the preparation.

Warm olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is sizzling, fry the croquettes in small batches until golden on all sides. (Avoid overcrowding the frying pan as this reduces the oil temperature of the cooking oil.) Take out the cooked croquettes to a dish lined with paper towel and allow to drain.

Serve with lemon slices.

Spinach Croquettes

These delightful cheesy spinach patties are a real treat. The golden exterior opens up to a soft center. The fresh spinach adds a fresh, moderately natural note, while the dairy provides a rich, umami richness. You can substitute the cheesy element with boiled, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

For raw spinach, wash it thoroughly, getting rid of any stalks, and cut into it into sizable portions. Put in a deep pan with a bit of liquid over a moderate heat. Once softened, remove in a colander for about 15 mins, then press out any extra water and put aside.

If using thawed frozen spinach, completely press out unwanted moisture.

Preheat the oil in a pan over a moderate heat and saute the chopped onion and minced garlic until tender, about 4 minutes. Take off the heat.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with seasoning. Mix completely until combined. If the dough looks too soft, mix in some more crumbs.

Using your hands, shape the mixture into elongated patties somewhat larger than a walnut but smaller than an large egg, and set them on a baking sheet lined with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, heat olive oil to a level of about 1cm. Cook the croquettes a small batch for a couple of minutes each side, flipping so they are golden completely, then transfer on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a golden crust and moist center, these croquettes are not only tasty but also a wonderfully wholesome appetizer or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to garnish

Put the lentils in a saucepan and fill with enough fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring more water to ensure the pulses immersed if required.

Stir in the burghul and proceed cooking until tender. Strain the ingredients completely and set aside in a bowl.

Warm a portion of the