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Leek Croquettes

Bite-sized pan-fried patties, commonly referred to as keftedes, represent a cherished delicacy in Jewish culinary traditions. These leek fritters offer a delicious fusion of savory beef with the delicate, sweetly mild essence of fresh leeks, and they are truly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks well and trim off the roots and most of the dark green parts. Chop lengthwise lengthways then into 1.5cm pieces. Put in a deep frying pan and submerge with cold water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and spice and spice well with pepper and salt. Combine completely using your palms then form a several scoops into a patty, flattening a slightly. Put on a platter and continue for the rest of the ingredients.

Warm cooking oil in a frying pan to a level of about 2cm over a medium flame. When the oil is sizzling, brown the croquettes in small groups until golden on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Take out the finished croquettes to a plate covered with absorbent paper and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These delightful cheesy spinach fritters are a genuine delight. The crispy crust opens up to a creamy filling. The leafy spinach adds a vibrant, moderately green taste, while the grated cheese gives a deep, savory creaminess. Feel free to swap the dairy cheese with boiled, crushed potatoes if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if necessary
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it carefully, removing any hard stems, and cut into it into sizable portions. Place in a big pot with a small amount water over a medium flame. Once cooked, drain in a colander for about 15 minutes, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, completely press out excess liquid.

Preheat the olive oil in a skillet over a medium heat and cook the diced onion and garlic until tender, about four minutes. Remove from the stove.

Place the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with salt and pepper. Stir thoroughly until incorporated. If the mixture looks too loose, mix in some additional crumbs.

Using your hands, form the mixture into oval croquettes somewhat larger than a walnut but more compact than an egg, and set them on a baking sheet lined with parchment paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, heat oil to a depth of about half an inch. Cook the patties a few at a time for 2–3 minutes each side, rotating so they are crispy completely, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and tender interior, these patties are not only flavorful but also a highly wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to accompany

Place the lentils in a pot and submerge with enough fresh water. Cook over a medium heat for about 20 minutes or until nearly done, including more water to keep the legumes immersed if necessary.

Mix in the burghul and keep cooking until tender. Remove the water from the lentils and burghul completely and put aside in a bowl.

Preheat half of the