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Leek Patties

Small crispy croquettes, typically known as keftedes, represent a cherished speciality in Jewish culinary traditions. These particular leek fritters present a delicious combination of savory ground beef with the delicate, mildly sweet taste of tender leeks, making them absolutely irresistible.

Yields 12

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

Wash the green leeks well and cut away the base and the bulk of the green stalk. Slice lengthwise longways then into 1.5cm pieces. Put in a deep frying pan and submerge with water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and transfer in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and spice liberally with salt and pepper. Combine well using your hands then mold a few tablespoonfuls into a patty, pressing a little. Place on a tray and repeat for the balance of the mixture.

Warm cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the heated oil is ready, cook the croquettes in small batches until crispy on each side. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Transfer the finished patties to a plate covered with kitchen paper and allow to cool.

Serve with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a real pleasure. The crunchy outside gives way to a soft interior. The spinach imparts a bright, slightly earthy note, while the cheese offers a rich, flavorful creaminess. You can substitute the cheesy element with boiled, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to accompany

For fresh spinach, clean it well, getting rid of any stalks, and roughly chop it into sizable portions. Put in a big pot with a little hot water over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then squeeze out any remaining moisture and reserve.

If using defrosted spinach, carefully press out excess liquid.

Warm the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until translucent, about a few minutes. Turn off the stove.

Place the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with salt and pepper. Mix well until combined. If the dough looks too wet, add some additional breadcrumbs.

With your fingers, shape the mixture into oval shapes a bit bigger than a nut but more compact than an chicken egg, and set them on a tray topped with parchment paper. Cover and chill for at least 1 hour.

In a large frying pan over moderate heat, warm cooking oil to a level of about 1 centimeter. Cook the fritters a handful for a couple of minutes each side, rotating so they are golden all over, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and soft inside, these patties are not only tasty but also a wonderfully healthy snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Creamy yogurt and lemon slices, to serve

Put the dry lentils in a saucepan and fill with ample cold water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring additional water to ensure the legumes covered if needed.

Mix in the burghul and continue cooking until tender. Strain the mixture completely and set aside in a bowl.

Heat a portion of the