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Leek Croquettes

Petite pan-fried croquettes, often known as keftedes, are a cherished speciality in Jewish culinary traditions. These particular leek croquettes deliver a tasty fusion of savory beef with the delicate, sweetly mild flavour of tender leeks, rendering them truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks well and cut away the roots and most of the dark green parts. Slice lengthwise lengthways then into 1.5cm rounds. Transfer in a large skillet and fill with cold water, then simmer over a medium heat for about twenty minutes or until tender.

Strain the softened leeks and put in a large mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and spice and spice liberally with salt and pepper. Stir well using your palms then shape a few tablespoonfuls into a patty, flattening a slightly. Place on a tray and proceed for the rest of the mixture.

Heat olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the heated oil is ready, fry the fritters in small groups until golden on both sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Transfer the finished patties to a dish topped with absorbent paper and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a genuine delight. The crispy outside gives way to a soft filling. The leafy spinach imparts a vibrant, slightly earthy note, while the dairy provides a rich, flavorful smoothness. It's possible to replace the dairy cheese with cooked, pureed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

For leafy greens, clean it well, getting rid of any tough stems, and roughly chop it into big pieces. Put in a big pot with a bit of hot water over a moderate heat. Once wilted, drain in a sieve for about 15 mins, then press out any extra water and set aside.

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

Warm the oil in a frying pan over a moderate heat and saute the onion and minced garlic until tender, about 4 minutes. Take off the flame.

Place the cooked spinach, cooked onion and sauteed garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until combined. If the preparation seems too loose, add some additional breading.

By hand, mold the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and set them on a plate lined with parchment paper. Wrap and chill for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a amount of about 1cm. Brown the fritters a small batch for a couple of minutes per side, turning so they are golden completely, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a wonderfully wholesome appetizer or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Put the brown lentils in a pan and fill with enough fresh water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to keep the legumes covered if necessary.

Add the cracked wheat and proceed cooking until softened. Remove the water from the mixture completely and set aside in a mixing bowl.

Heat 50% of the