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Leek Croquettes

Bite-sized fried croquettes, often referred to as keftedes, represent a cherished signature dish in Jewish cooking. These particular leek croquettes present a flavorful blend of hearty beef with the subtle, slightly sweet taste of leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon slices, to serve

Wash the green leeks well and remove the base and the majority of the dark green parts. Cut into halves lengthways then into 1.5cm rounds. Put in a large skillet and cover with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and spice and spice liberally with pepper and salt. Combine thoroughly using your fingers then shape a few spoonfuls into a croquette, flattening a bit. Set on a tray and proceed for the rest of the ingredients.

Preheat oil in a pan to a depth of about 2cm over a medium flame. When the oil is sizzling, brown the patties in small batches until crispy on all sides. (Don't overcrowd the frying pan as this drops the heat of the cooking oil.) Take out the ready patties to a dish topped with paper towel and allow to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful cheesy spinach fritters are a real delight. The crispy outside reveals a smooth center. The leafy spinach imparts a vibrant, slightly earthy flavor, while the grated cheese provides a deep, savory richness. It's possible to replace the cheese with cooked, pureed potato if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

When using raw spinach, clean it carefully, getting rid of any tough stems, and roughly chop it into large chunks. Place in a large saucepan with a small amount liquid over a medium flame. Once cooked, drain in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

For previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the olive oil in a frying pan over a medium flame and fry the diced onion and garlic cloves until tender, about four minutes. Take off the heat.

Place the cooked spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Stir well until blended. If the preparation seems too wet, mix in some extra breadcrumbs.

With your fingers, form the dough into elongated patties slightly larger than a walnut shell but more compact than an large egg, and set them on a baking sheet lined with parchment paper. Wrap and cool for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a amount of about 1 centimeter. Brown the fritters a handful for 2–3 minutes on both sides, turning so they are golden all over, then put on paper towel.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a extremely healthy snack or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Place the dry lentils in a pan and submerge with enough cold water. Boil over a medium heat for about 20 mins or until partially softened, including extra liquid to ensure the lentils covered if required.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a container.

Warm half of the