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Leek Croquettes

Bite-sized crispy croquettes, typically called keftedes, represent a treasured speciality in Jewish cuisine. These wonderful leek fritters offer a tasty blend of rich ground beef with the delicate, mildly sweet taste of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks carefully and remove the roots and the bulk of the dark green parts. Slice in half lengthways then into 1.5cm slices. Transfer in a large skillet and cover with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, dill, parsley and spice and flavor liberally with pepper and salt. Combine thoroughly using your hands then shape a several tablespoonfuls into a ball, flattening a bit. Set on a tray and proceed for the balance of the ingredients.

Heat cooking oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is sizzling, brown the patties in small groups until golden on each side. (Do not fill the pan as this drops the temperature of the oil.) Take out the ready croquettes to a tray lined with paper towel and let to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a true pleasure. The crispy crust opens up to a soft center. The leafy spinach brings a bright, slightly natural note, while the grated cheese gives a deep, savory smoothness. Feel free to swap the cheese with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

If using raw spinach, clean it well, removing any stalks, and coarsely chop it into big pieces. Put in a big pot with a little water over a moderate heat. Once cooked, remove in a strainer for about a quarter hour, then remove any remaining moisture and set aside.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a frying pan over a medium heat and fry the onion and minced garlic until softened, about four minutes. Turn off the heat.

Put the wilted spinach, fried onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Mix well until blended. If the mixture looks too loose, mix in some additional crumbs.

With your fingers, shape the dough into elongated patties a bit bigger than a walnut but more compact than an large egg, and place them on a baking sheet lined with wax paper. Seal and chill for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about half an inch. Brown the patties a handful for a couple of minutes on both sides, turning so they are golden everywhere, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a highly healthy appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Place the dry lentils in a saucepan and cover with ample fresh water. Cook over a moderate heat for about 20 minutes or until nearly done, pouring more water to ensure the lentils covered if required.

Add the cracked wheat and continue cooking until softened. Remove the water from the mixture thoroughly and set aside in a mixing bowl.

Preheat a portion of the