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Leek Croquettes

Bite-sized fried fritters, commonly known as keftedes, stand as a beloved signature dish in Jewish cooking. These particular leek patties deliver a tasty blend of hearty beef with the delicate, mildly sweet essence of fresh leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the fresh leeks carefully and trim off the root ends and the majority of the green stalk. Chop into halves lengthways then into 1.5cm rounds. Place in a deep pan and fill with cold water, then heat over a medium flame for about 20 minutes or until tender.

Drain the cooked leeks and put in a large mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and sweet paprika and season well with salt and pepper. Mix well using your fingers then shape a few scoops into a croquette, pressing a bit. Place on a platter and repeat for the rest of the ingredients.

Preheat olive oil in a pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the patties in small groups until golden on both sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Remove the cooked patties to a plate lined with absorbent paper and allow to cool.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese fritters are a true treat. The crunchy exterior opens up to a smooth center. The spinach imparts a fresh, somewhat green note, while the dairy offers a savory, umami smoothness. You can substitute the dairy cheese with boiled, mashed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon slices, to accompany

For fresh spinach, wash it carefully, discarding any hard stems, and cut into it into big pieces. Place in a large saucepan with a little hot water over a medium heat. Once wilted, drain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with previously frozen spinach, thoroughly press out extra water.

Heat the oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until translucent, about four minutes. Remove from the heat.

Put the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until incorporated. If the preparation looks too wet, add some additional crumbs.

By hand, mold the mixture into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and set them on a plate covered with baking paper. Seal and refrigerate for at least 1 hour.

In a wide pan over moderate heat, heat oil to a level of about half an inch. Brown the patties a small batch for a couple of minutes each side, turning so they are crispy completely, then place on paper towel.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these patties are not only delicious but also a highly wholesome appetizer or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a pan and fill with ample water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring more water to ensure the lentils immersed if required.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the lentils and burghul well and put aside in a container.

Heat half of the