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Leek Croquettes

Bite-sized crispy croquettes, commonly known as keftedes, stand as a beloved speciality in Jewish cuisine. These particular leek fritters deliver a tasty fusion of savory beef with the delicate, slightly sweet essence of tender leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to serve

Clean the fresh leeks properly and trim off the base and the bulk of the green stalk. Slice into halves along the length then into half-inch rounds. Transfer in a large skillet and cover with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and sweet paprika and spice well with pepper and salt. Combine completely using your palms then shape a couple of spoonfuls into a ball, flattening a slightly. Set on a tray and repeat for the remaining of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is sizzling, cook the croquettes in batches until crispy on all sides. (Do not fill the frying pan as this drops the heat of the oil.) Remove the cooked patties to a dish lined with absorbent paper and allow to rest.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a true pleasure. The crunchy outside gives way to a creamy filling. The leafy spinach brings a bright, somewhat green taste, while the dairy offers a savory, umami smoothness. You can substitute the cheesy element with cooked, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 large eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to garnish

For leafy greens, rinse it well, discarding any tough stems, and cut into it into sizable portions. Place in a large saucepan with a little liquid over a moderate heat. Once cooked, strain in a colander for about 15 minutes, then squeeze out any extra water and put aside.

For defrosted spinach, carefully press out extra water.

Warm the olive oil in a skillet over a moderate heat and fry the diced onion and garlic until tender, about 4 minutes. Turn off the stove.

Put the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, spice, red spice, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Stir well until combined. If the mixture seems too soft, incorporate some more crumbs.

By hand, form the preparation into elongated patties a bit bigger than a walnut but smaller than an chicken egg, and put them on a plate lined with baking paper. Seal and chill for at least 1 hour.

In a large frying pan over medium flame, warm oil to a level of about 1 centimeter. Cook the patties a handful for a couple of minutes per side, flipping so they are golden brown everywhere, then place on absorbent paper.

Present with fresh lemon.

Lentil Patties

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

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to accompany

Place the dry lentils in a pot and submerge with ample cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding extra liquid to maintain the pulses submerged if required.

Stir in the burghul and proceed cooking until softened. Drain the lentils and burghul completely and reserve in a bowl.

Heat 50% of the