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Leek Croquettes

Petite fried patties, often called keftedes, are a treasured delicacy in Jewish cooking. These particular leek croquettes present a flavorful combination of savory beef with the delicate, sweetly mild taste of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the leeks well and trim off the root ends and most of the green stalk. Cut in half longways then into half-inch slices. Put in a deep pan and submerge with water, then heat over a medium flame for about 20 mins or until tender.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor well with salt and pepper. Mix thoroughly using your hands then shape a couple of tablespoonfuls into a ball, shaping a bit. Place on a tray and repeat for the remaining of the ingredients.

Heat oil in a skillet to a amount of about 2cm over a medium flame. When the oil is ready, cook the patties in small batches until golden on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Take out the finished fritters to a plate covered with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a true treat. The golden exterior gives way to a soft center. The leafy spinach imparts a bright, slightly green flavor, while the dairy gives a savory, savory smoothness. Feel free to swap the dairy cheese with cooked, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

When using leafy greens, clean it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Place in a large saucepan with a small amount liquid over a medium flame. Once softened, remove in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Preheat the olive oil in a pan over a medium flame and fry the diced onion and minced garlic until tender, about 4 minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with seasoning. Combine completely until combined. If the preparation seems too wet, incorporate some extra breading.

By hand, mold the mixture into oval shapes slightly larger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet topped with wax paper. Wrap and cool for at least one hour.

In a big skillet over medium heat, heat cooking oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for a couple of minutes each side, turning so they are golden brown all over, then put on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

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

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to accompany

Add the lentils in a saucepan and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until nearly done, including more water to ensure the legumes immersed if needed.

Add the cracked wheat and keep cooking until softened. Drain the ingredients thoroughly and put aside in a container.

Warm half of the