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Leek Croquettes

Small crispy croquettes, often known as keftedes, represent a cherished delicacy in Jewish cuisine. These leek croquettes offer a flavorful combination of savory ground beef with the delicate, slightly sweet essence of fresh leeks, and they are truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Wash the leeks properly and cut away the roots and the bulk of the green stalk. Cut lengthwise longways then into half-inch pieces. Put in a deep pan and fill with cold water, then cook over a moderate heat for about 20 mins or until cooked through.

Drain the leeks and place in a mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and season liberally with pepper and salt. Stir completely using your hands then mold a couple of spoonfuls into a ball, shaping a slightly. Set on a plate and proceed for the rest of the ingredients.

Warm cooking oil in a pan to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, fry the fritters in batches until golden on both sides. (Avoid overcrowding the pan as this lowers the oil temperature of the oil.) Take out the finished patties to a dish covered with paper towel and permit to rest.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese patties are a true treat. The crispy exterior opens up to a creamy filling. The spinach imparts a bright, somewhat natural note, while the grated cheese provides a savory, umami richness. Feel free to swap the cheese with cooked, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened in the fridge in the refrigerator)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or sunflower oil)
• Lemon slices, to accompany

If using raw spinach, clean it thoroughly, getting rid of any stalks, and coarsely chop it into big pieces. Place in a large saucepan with a small amount water over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then remove any extra water and put aside.

If using defrosted spinach, thoroughly squeeze out excess liquid.

Preheat the olive oil in a frying pan over a medium flame and cook the onion and minced garlic until tender, about 4 minutes. Take off the flame.

Put the prepared spinach, fried onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine well until incorporated. If the preparation seems too soft, incorporate some additional breadcrumbs.

By hand, form the dough into elongated patties slightly larger than a walnut but more compact than an chicken egg, and place them on a tray topped with parchment paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a level of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes per side, turning so they are golden everywhere, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely healthy appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to serve

Add the brown lentils in a pan and cover with ample water. Boil over a medium heat for about 20 mins or until nearly done, adding additional water to maintain the pulses covered if required.

Stir in the cracked wheat and continue cooking until fully cooked. Strain the mixture well and put aside in a bowl.

Heat a portion of the