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Leek Croquettes

Bite-sized pan-fried fritters, commonly known as keftedes, stand as a treasured signature dish in Jewish cuisine. These particular leek croquettes deliver a flavorful combination of rich ground beef with the subtle, slightly sweet flavour of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the fresh leeks carefully and cut away the roots and the majority of the green tops. Slice lengthwise lengthways then into 1.5cm slices. Put in a large skillet and cover with cold water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and spice and season generously with salt and pepper. Combine thoroughly using your fingers then shape a few spoonfuls into a croquette, flattening a slightly. Set on a tray and repeat for the balance of the ingredients.

Heat oil in a pan to a depth of about 2cm over a medium heat. When the heated oil is hot, brown the patties in small batches until golden on each side. (Do not fill the skillet as this drops the heat of the cooking oil.) Remove the ready patties to a plate lined with absorbent paper and allow to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a genuine delight. The crispy crust gives way to a soft interior. The spinach imparts a fresh, slightly green note, while the grated cheese gives a deep, umami richness. Feel free to swap the cheese with steamed, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

If using fresh spinach, clean it thoroughly, discarding any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a little water over a moderate heat. Once cooked, strain in a sieve for about a quarter hour, then press out any extra water and set aside.

If using defrosted spinach, carefully remove unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and cook the diced onion and minced garlic until tender, about a few minutes. Take off the stove.

Combine the cooked spinach, fried onion and sauteed garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the dough appears too loose, add some extra breadcrumbs.

With your fingers, shape the dough into oval croquettes somewhat larger than a walnut but less bulky than an egg, and place them on a baking sheet lined with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm cooking oil to a depth of about half an inch. Fry the croquettes a few at a time for a couple of minutes per side, flipping so they are golden brown all over, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these patties are not only flavorful but also a extremely wholesome snack or dish.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and fresh lemon, to accompany

Place the lentils in a saucepan and cover with enough cold water. Cook over a medium heat for about twenty minutes or until partially softened, including more water to maintain the legumes submerged if required.

Mix in the burghul and proceed cooking until fully cooked. Drain the mixture completely and put aside in a mixing bowl.

Preheat a portion of the