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Leek Croquettes

Bite-sized pan-fried patties, often known as keftedes, are a beloved speciality in Jewish cooking. These particular leek patties offer a flavorful blend of rich beef with the subtle, mildly sweet flavour of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the leeks properly and remove the base and the majority of the green stalk. Cut in half lengthways then into half-inch pieces. Place in a deep pan and submerge with water, then heat over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a mixing bowl with the minced beef, eggs, crumbs, dill, parsley and paprika and flavor generously with pepper and salt. Stir well using your hands then shape a several spoonfuls into a ball, shaping a bit. Put on a tray and proceed for the balance of the ingredients.

Heat olive oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is sizzling, cook the patties in batches until golden brown on each side. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Transfer the ready croquettes to a dish covered with paper towel and let to rest.

Present with lemon slices.

Spinach Patties

These spinach and cheese patties are a true delight. The crispy crust opens up to a soft center. The leafy spinach imparts a vibrant, somewhat earthy note, while the grated cheese offers a savory, savory richness. You can substitute the cheesy element with cooked, crushed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to accompany

If using leafy greens, clean it carefully, removing any tough stems, and cut into it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once softened, strain in a colander for about 15 mins, then press out any remaining moisture and put aside.

For defrosted spinach, carefully remove excess liquid.

Heat the olive oil in a frying pan over a medium flame and fry the chopped onion and garlic cloves until softened, about a few minutes. Take off the flame.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix well until combined. If the dough appears too wet, mix in some more breading.

With your fingers, mold the mixture into oval shapes somewhat larger than a walnut but less bulky than an egg, and place them on a plate covered with parchment paper. Seal and cool for at least one hour.

In a big skillet over medium flame, warm olive oil to a level of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes per side, turning so they are golden completely, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only tasty but also a extremely nutritious snack or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to accompany

Put the dry lentils in a pot and cover with enough cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding additional water to ensure the pulses immersed if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and set aside in a mixing bowl.

Heat 50% of the