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Leek Croquettes

Bite-sized fried fritters, commonly known as keftedes, stand as a cherished speciality in Jewish cooking. These leek croquettes present a delicious fusion of hearty minced beef with the subtle, slightly sweet taste of tender leeks, and they are utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Wash the leeks properly and trim off the root ends and the bulk of the green tops. Cut lengthwise longways then into half-inch slices. Put in a large skillet and cover with water, then heat over a medium flame for about twenty minutes or until softened.

Strain the cooked leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season liberally with salt and pepper. Combine completely using your hands then mold a couple of scoops into a croquette, shaping a bit. Place on a platter and continue for the remaining of the ingredients.

Warm cooking oil in a skillet to a amount of about 2cm over a moderate heat. When the oil is hot, brown the fritters in small groups until crispy on both sides. (Don't overcrowd the frying pan as this reduces the oil temperature of the oil.) Take out the ready croquettes to a tray covered with paper towel and let to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a genuine pleasure. The crunchy exterior gives way to a smooth interior. The fresh spinach brings a bright, moderately natural note, while the grated cheese offers a rich, savory creaminess. You can substitute the dairy cheese with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For leafy greens, wash it well, discarding any stalks, and cut into it into big pieces. Put in a large saucepan with a small amount hot water over a medium flame. Once wilted, remove in a colander for about a quarter hour, then press out any remaining moisture and set aside.

When working with defrosted spinach, carefully remove unwanted moisture.

Heat the oil in a skillet over a medium heat and saute the onion and minced garlic until softened, about four minutes. Take off the flame.

Put the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with seasoning. Mix completely until combined. If the preparation appears too loose, mix in some extra crumbs.

With your fingers, shape the mixture into oval shapes somewhat larger than a walnut but smaller than an large egg, and place them on a baking sheet covered with parchment paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, heat olive oil to a amount of about half an inch. Cook the croquettes a handful for 2–3 minutes per side, turning so they are crispy completely, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only flavorful but also a highly healthy bite or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon wedges, to garnish

Place the lentils in a pot and fill with enough cold water. Boil over a medium heat for about 20 minutes or until nearly done, including additional water to keep the legumes covered if necessary.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat 50% of the