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Leek Croquettes

Small fried fritters, often known as keftedes, stand as a cherished speciality in Jewish cooking. These leek croquettes present a delicious combination of hearty ground beef with the subtle, slightly sweet flavour of tender leeks, making them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and cut away the roots and the majority of the green tops. Slice in half lengthways then into half-inch rounds. Transfer in a large skillet and fill with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a big bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice generously with pepper and salt. Mix completely using your hands then shape a couple of spoonfuls into a ball, flattening a slightly. Set on a platter and continue for the rest of the ingredients.

Heat oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, fry the patties in small groups until golden brown on both sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Transfer the ready patties to a plate covered with absorbent paper and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a real delight. The golden outside reveals a creamy center. The spinach imparts a bright, slightly earthy taste, while the grated cheese provides a savory, flavorful smoothness. It's possible to replace the cheesy element with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, clean it carefully, getting rid of any tough stems, and cut into it into big pieces. Place in a deep pan with a small amount water over a medium heat. Once wilted, remove in a colander for about 15 minutes, then press out any extra water and set aside.

When working with defrosted spinach, completely squeeze out excess liquid.

Preheat the olive oil in a pan over a medium heat and saute the onion and minced garlic until tender, about 4 minutes. Turn off the flame.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with salt and pepper. Mix thoroughly until combined. If the dough appears too wet, add some more breadcrumbs.

With your fingers, form the mixture into elongated patties slightly larger than a walnut shell but less bulky than an egg, and put them on a baking sheet covered with parchment paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, warm cooking oil to a amount of about half an inch. Fry the fritters a few at a time for two to three minutes each side, turning so they are crispy completely, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their golden crust and moist center, these patties are not only delicious but also a wonderfully wholesome snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to garnish

Put the brown lentils in a pan and submerge with ample water. Boil over a medium heat for about 20 minutes or until nearly done, including additional water to keep the legumes submerged if required.

Stir in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul completely and reserve in a container.

Warm a portion of the