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Leek Croquettes

Petite pan-fried croquettes, typically known as keftedes, represent a beloved speciality in Jewish culinary traditions. These wonderful leek patties deliver a flavorful combination of rich beef with the gentle, slightly sweet taste of tender leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Thoroughly wash the green leeks carefully and trim off the root ends and the bulk of the green tops. Cut in half longways then into 1.5cm rounds. Transfer in a deep pan and fill with cold water, then heat over a moderate heat for about twenty minutes or until tender.

Drain the leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice well with seasoning. Mix thoroughly using your fingers then mold a few tablespoonfuls into a ball, shaping a bit. Put on a platter and repeat for the rest of the mixture.

Warm oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is ready, fry the croquettes in small batches until crispy on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Remove the finished croquettes to a tray lined with kitchen paper and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These cheesy spinach patties are a true pleasure. The crispy exterior gives way to a creamy interior. The fresh spinach imparts a fresh, slightly earthy flavor, while the grated cheese gives a savory, flavorful smoothness. Feel free to swap the cheesy element with cooked, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Olive oil for frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using leafy greens, rinse it carefully, getting rid of any tough stems, and coarsely chop it into big pieces. Transfer in a deep pan with a little hot water over a medium flame. Once wilted, drain in a sieve for about 15 mins, then remove any remaining moisture and reserve.

If using previously frozen spinach, thoroughly squeeze out extra water.

Warm the olive oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with pepper and salt. Stir thoroughly until blended. If the mixture seems too loose, mix in some extra crumbs.

Using your hands, shape the dough into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and put them on a plate topped with baking paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a amount of about 1cm. Fry the patties a small batch for two to three minutes each side, turning so they are golden everywhere, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only delicious but also a wonderfully nutritious snack or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Put the brown lentils in a saucepan and fill with enough water. Boil over a moderate heat for about 20 mins or until nearly done, pouring additional water to ensure the legumes submerged if needed.

Mix in the bulgur wheat and keep cooking until softened. Remove the water from the ingredients completely and put aside in a container.

Warm 50% of the