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Leek Croquettes

Bite-sized fried croquettes, often referred to as keftedes, stand as a cherished delicacy in Jewish cooking. These wonderful leek croquettes deliver a delicious blend of savory minced beef with the subtle, mildly sweet essence of fresh leeks, making them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Clean the green leeks properly and cut away the base and most of the green stalk. Slice lengthwise lengthways then into half-inch pieces. Put in a deep pan and submerge with water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, fresh dill, parsley and paprika and spice liberally with pepper and salt. Stir thoroughly using your palms then shape a few scoops into a ball, shaping a bit. Set on a plate and proceed for the balance of the preparation.

Heat cooking oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is sizzling, cook the patties in batches until golden on all sides. (Do not fill the frying pan as this reduces the temperature of the oil.) Take out the finished patties to a tray topped with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine delight. The crunchy outside opens up to a soft center. The fresh spinach adds a bright, somewhat natural note, while the grated cheese gives a deep, flavorful creaminess. It's possible to replace the cheese with boiled, pureed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to serve

If using raw spinach, rinse it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a small amount hot water over a medium heat. Once wilted, remove in a colander for about 15 minutes, then remove any excess liquid and reserve.

If using defrosted spinach, completely press out excess liquid.

Warm the oil in a skillet over a medium heat and cook the onion and garlic cloves until tender, about four minutes. Remove from the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a container and season with salt and pepper. Mix thoroughly until combined. If the dough appears too loose, add some extra breading.

By hand, mold the preparation into elongated patties a bit bigger than a nut but smaller than an chicken egg, and put them on a plate covered with wax paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, warm cooking oil to a level of about half an inch. Brown the croquettes a small batch for two to three minutes on both sides, turning so they are golden all over, then place on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only flavorful but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to serve

Add the brown lentils in a pan and submerge with plenty of fresh water. Cook over a medium flame for about 20 mins or until nearly done, including more water to ensure the legumes immersed if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul completely and put aside in a mixing bowl.

Warm 50% of the