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Leek Croquettes

Bite-sized pan-fried croquettes, often known as keftedes, stand as a treasured delicacy in Jewish cooking. These wonderful leek patties deliver a tasty combination of hearty minced beef with the gentle, sweetly mild taste of fresh leeks, making them truly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Clean the green leeks well and remove the base and the majority of the green stalk. Slice lengthwise along the length then into half-inch slices. Transfer in a deep pan and submerge with cold water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and flavor generously with pepper and salt. Stir thoroughly using your fingers then mold a several scoops into a ball, pressing a slightly. Put on a tray and repeat for the balance of the mixture.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is ready, brown the patties in batches until crispy on both sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Transfer the ready croquettes to a dish lined with kitchen paper and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a real treat. The crunchy crust opens up to a creamy filling. The leafy spinach adds a bright, somewhat green flavor, while the cheese provides a rich, savory creaminess. Feel free to swap the cheesy element with boiled, mashed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or use vegetable oil)
• Fresh lemon, to accompany

For raw spinach, wash it thoroughly, discarding any hard stems, and roughly chop it into big pieces. Place in a deep pan with a little hot water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then press out any extra water and put aside.

If using previously frozen spinach, carefully remove excess liquid.

Heat the cooking oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until softened, about four minutes. Take off the flame.

Combine the cooked spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with seasoning. Mix thoroughly until incorporated. If the mixture looks too wet, add some extra breadcrumbs.

Using your hands, shape the preparation into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet covered with wax paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, warm oil to a amount of about half an inch. Fry the fritters a handful for 2–3 minutes each side, rotating so they are golden brown completely, then put on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only tasty but also a extremely nutritious snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and cover with plenty of cold water. Cook over a medium flame for about 20 mins or until nearly done, adding extra liquid to ensure the lentils covered if required.

Add the cracked wheat and keep cooking until softened. Remove the water from the ingredients completely and reserve in a mixing bowl.

Preheat a portion of the