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Leek Croquettes

Petite crispy croquettes, commonly known as keftedes, are a beloved delicacy in Jewish cuisine. These leek fritters deliver a tasty fusion of savory ground beef with the subtle, sweetly mild taste of tender leeks, rendering them utterly crave-worthy.

Yields 12

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

Thoroughly wash the fresh leeks well and trim off the root ends and the majority of the green stalk. Chop in half lengthways then into half-inch rounds. Place in a large skillet and submerge with water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and transfer in a big bowl with the beef, eggs, crumbs, fresh dill, parsley and paprika and flavor generously with seasoning. Stir well using your hands then shape a several scoops into a ball, flattening a bit. Place on a tray and repeat for the rest of the preparation.

Warm cooking oil in a pan to a amount of about 2 centimeters over a medium flame. When the heated oil is hot, brown the patties in batches until golden on all sides. (Do not fill the pan as this reduces the temperature of the cooking oil.) Remove the ready fritters to a tray covered with kitchen paper and let to rest.

Offer with lemon slices.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine pleasure. The crunchy outside opens up to a creamy center. The leafy spinach adds a vibrant, somewhat natural flavor, while the cheese gives a rich, umami creaminess. It's possible to replace the dairy cheese with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, rinse it thoroughly, discarding any stalks, and roughly chop it into big pieces. Put in a big pot with a small amount hot water over a medium heat. Once wilted, strain in a strainer for about 15 minutes, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Warm the cooking oil in a frying pan over a moderate heat and saute the onion and garlic cloves until softened, about 4 minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with pepper and salt. Stir well until blended. If the mixture appears too wet, add some more crumbs.

With your fingers, shape the mixture into elongated patties somewhat larger than a nut but more compact than an chicken egg, and put them on a plate lined with wax paper. Cover and chill for at least one hour.

In a large frying pan over medium flame, heat cooking oil to a depth of about 1cm. Cook the patties a handful for two to three minutes on both sides, flipping so they are crispy completely, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these patties are not only flavorful but also a wonderfully nutritious snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the brown lentils in a pan and cover with ample water. Cook over a medium heat for about twenty minutes or until nearly done, including extra liquid to maintain the legumes submerged if needed.

Add the burghul and proceed cooking until softened. Strain the ingredients thoroughly and put aside in a mixing bowl.

Warm 50% of the