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Leek Croquettes

Petite fried patties, often referred to as keftedes, represent a treasured signature dish in Jewish cuisine. These leek patties present a flavorful blend of hearty ground beef with the gentle, mildly sweet essence of leeks, and they are truly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Thoroughly wash the fresh leeks properly and cut away the roots and most of the dark green parts. Slice lengthwise longways then into 1.5cm slices. Place in a large skillet and submerge with fresh water, then heat over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Combine thoroughly using your hands then mold a few tablespoonfuls into a ball, pressing a slightly. Set on a plate and repeat for the rest of the mixture.

Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, cook the fritters in small batches until crispy on each side. (Do not fill the skillet as this lowers the heat of the oil.) Remove the cooked patties to a plate topped with kitchen paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach patties are a true treat. The crunchy outside reveals a soft interior. The spinach brings a vibrant, moderately natural taste, while the cheese offers a deep, savory smoothness. Feel free to swap the cheesy element with steamed, pureed potato if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to serve

If using fresh spinach, clean it thoroughly, removing any stalks, and roughly chop it into big pieces. Put in a big pot with a bit of water over a medium heat. Once wilted, remove in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

For previously frozen spinach, carefully remove extra water.

Warm the olive oil in a frying pan over a medium flame and fry the onion and garlic cloves until softened, about a few minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Mix thoroughly until combined. If the dough looks too wet, add some extra crumbs.

By hand, shape the preparation into oval croquettes slightly larger than a walnut shell but more compact than an egg, and put them on a tray covered with wax paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, heat cooking oil to a level of about half an inch. Fry the croquettes a small batch for a couple of minutes each side, rotating so they are crispy all over, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only tasty but also a extremely nutritious appetizer or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon slices, to garnish

Put the brown lentils in a pan and fill with enough cold water. Simmer over a medium flame for about twenty minutes or until nearly done, including more water to maintain the lentils submerged if needed.

Stir in the cracked wheat and continue cooking until softened. Drain the mixture thoroughly and put aside in a bowl.

Warm half of the