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Leek Croquettes

Petite fried croquettes, often referred to as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek fritters deliver a delicious blend of rich ground beef with the subtle, slightly sweet essence of fresh leeks, making them truly addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Fresh lemon wedges, to garnish

Clean the leeks carefully and trim off the root ends and most of the green stalk. Cut in half lengthways then into half-inch pieces. Transfer in a deep pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and transfer in a mixing bowl with the minced beef, beaten eggs, crumbs, dill, parsley and sweet paprika and spice liberally with salt and pepper. Stir thoroughly using your palms then shape a couple of tablespoonfuls into a patty, pressing a bit. Place on a tray and continue for the remaining of the ingredients.

Warm oil in a pan to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, cook the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Transfer the ready fritters to a tray topped with paper towel and permit to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine delight. The crispy exterior reveals a soft interior. The fresh spinach adds a vibrant, somewhat green note, while the grated cheese offers a savory, savory smoothness. Feel free to swap the dairy cheese with boiled, crushed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

For leafy greens, rinse it well, removing any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a bit of hot water over a medium heat. Once cooked, drain in a strainer for about a quarter hour, then press out any extra water and put aside.

If using previously frozen spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a pan over a moderate heat and fry the onion and garlic until softened, about a few minutes. Remove from the flame.

Place the cooked spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and beaten eggs in a large bowl and season with pepper and salt. Stir completely until incorporated. If the preparation looks too soft, mix in some extra crumbs.

Using your hands, mold the dough into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and place them on a plate topped with baking paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, heat olive oil to a depth of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, rotating so they are crispy completely, then put on kitchen roll.

Offer with lemon slices.

Lentil Croquettes

Boasting a crispy exterior and soft inside, these croquettes are not only delicious but also a wonderfully healthy bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pot and fill with enough water. Cook over a moderate heat for about twenty minutes or until almost cooked, including more water to ensure the legumes immersed if required.

Add the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Warm half of the