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Leek Croquettes

Small pan-fried croquettes, commonly known as keftedes, represent a cherished speciality in Jewish cuisine. These leek fritters present a flavorful fusion of rich ground beef with the delicate, slightly sweet taste of fresh leeks, and they are utterly crave-worthy.

Yields 12

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

Clean the green leeks carefully and cut away the base and the bulk of the dark green parts. Chop in half longways then into half-inch pieces. Place in a deep frying pan and fill with cold water, then simmer over a medium heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and place in a mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Combine thoroughly using your palms then mold a few tablespoonfuls into a ball, pressing a bit. Place on a tray and continue for the balance of the preparation.

Warm cooking oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is ready, cook the fritters in batches until golden on both sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Remove the ready patties to a tray lined with kitchen paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a real treat. The crispy exterior gives way to a soft interior. The fresh spinach brings a fresh, moderately earthy note, while the cheese gives a deep, savory smoothness. You can substitute the dairy cheese with boiled, crushed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to serve

If using raw spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a bit of hot water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

For thawed frozen spinach, completely press out excess liquid.

Heat the oil in a skillet over a medium flame and cook the chopped onion and minced garlic until softened, about 4 minutes. Turn off the heat.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Combine completely until combined. If the dough appears too wet, mix in some additional crumbs.

With your fingers, mold the mixture into elongated patties a bit bigger than a walnut but smaller than an egg, and place them on a tray covered with baking paper. Seal and chill for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a amount of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes on both sides, flipping so they are golden completely, then transfer on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to serve

Add the lentils in a pan and cover with ample fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, adding more water to maintain the legumes immersed if required.

Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and set aside in a bowl.

Preheat 50% of the