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Leek Croquettes

Small crispy croquettes, commonly known as keftedes, are a beloved signature dish in Jewish culinary traditions. These wonderful leek fritters offer a delicious combination of rich minced beef with the subtle, slightly sweet essence of fresh leeks, making them utterly crave-worthy.

Yields 12

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

Clean the fresh leeks carefully and remove the root ends and most of the green stalk. Chop lengthwise along the length then into 1.5-centimeter rounds. Put in a deep pan and cover with fresh water, then cook over a medium flame for about 20 mins or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the ground beef, beaten eggs, crumbs, dill, parsley and sweet paprika and spice well with seasoning. Mix completely using your palms then mold a few spoonfuls into a croquette, shaping a slightly. Set on a tray and repeat for the balance of the ingredients.

Preheat olive oil in a pan to a level of about 2 centimeters over a medium flame. When the olive oil is ready, cook the croquettes in small batches until golden on each side. (Do not fill the skillet as this lowers the oil temperature of the oil.) Take out the cooked patties to a dish covered with absorbent paper and let to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach and cheese croquettes are a true pleasure. The crispy crust opens up to a smooth center. The leafy spinach brings a fresh, slightly natural note, while the dairy offers a rich, savory richness. You can substitute the cheesy element with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Oil for pan-frying (or neutral oil)
• Lemon wedges, to accompany

For leafy greens, rinse it thoroughly, getting rid of any stalks, and cut into it into large chunks. Place in a deep pan with a little hot water over a medium heat. Once cooked, remove in a colander for about 15 mins, then squeeze out any remaining moisture and put aside.

When working with previously frozen spinach, completely remove excess liquid.

Warm the olive oil in a skillet over a medium flame and fry the diced onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Place the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and eggs in a large bowl and spice with pepper and salt. Mix completely until blended. If the dough looks too wet, mix in some additional breading.

By hand, form the mixture into oval croquettes slightly larger than a walnut shell but smaller than an chicken egg, and put them on a tray topped with wax paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, preheat olive oil to a amount of about 1 centimeter. Fry the fritters a small batch for two to three minutes on both sides, rotating so they are golden brown all over, then place on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only tasty but also a wonderfully nutritious bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a saucepan and fill with enough fresh water. Boil over a moderate heat for about twenty minutes or until partially softened, pouring more water to ensure the lentils submerged if required.

Add the burghul and proceed cooking until softened. Drain the lentils and burghul well and put aside in a mixing bowl.

Heat 50% of the