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Leek Croquettes

Bite-sized fried croquettes, commonly known as keftedes, represent a treasured signature dish in Jewish cuisine. These wonderful leek croquettes deliver a delicious fusion of savory ground beef with the delicate, slightly sweet essence of tender leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the green leeks carefully and cut away the root ends and the majority of the green tops. Chop lengthwise along the length then into half-inch rounds. Place in a deep frying pan and fill with fresh water, then cook over a medium flame for about 20 mins or until tender.

Strain the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season generously with pepper and salt. Mix thoroughly using your hands then form a several tablespoonfuls into a patty, shaping a bit. Put on a plate and continue for the rest of the mixture.

Heat olive oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is sizzling, brown the croquettes in small groups until golden brown on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the cooking oil.) Take out the cooked fritters to a tray lined with absorbent paper and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a genuine treat. The crunchy outside reveals a creamy center. The leafy spinach brings a vibrant, somewhat green flavor, while the grated cheese gives a rich, flavorful richness. Feel free to swap the dairy cheese with steamed, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or use vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, clean it thoroughly, removing any tough stems, and cut into it into large chunks. Put in a big pot with a small amount water over a moderate heat. Once cooked, remove in a colander for about a quarter hour, then remove any extra water and set aside.

When working with defrosted spinach, completely press out unwanted moisture.

Heat the cooking oil in a frying pan over a moderate heat and saute the chopped onion and garlic until tender, about four minutes. Turn off the heat.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with seasoning. Combine thoroughly until combined. If the preparation looks too loose, incorporate some more breading.

By hand, mold the preparation into oval shapes somewhat larger than a nut but smaller than an egg, and set them on a baking sheet lined with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a level of about 1cm. Brown the patties a handful for two to three minutes per side, turning so they are golden brown all over, then transfer on kitchen roll.

Present with lemon wedges.

Lentil Patties

With their crunchy outside and moist center, these croquettes are not only flavorful but also a extremely nutritious appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and submerge with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, adding additional water to ensure the lentils immersed if necessary.

Mix in the burghul and proceed cooking until fully cooked. Remove the water from the mixture well and put aside in a bowl.

Preheat 50% of the