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Leek Croquettes

Bite-sized fried croquettes, typically called keftedes, stand as a treasured signature dish in Jewish cooking. These leek patties deliver a tasty combination of hearty minced beef with the subtle, slightly sweet taste of fresh leeks, rendering them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks carefully and cut away the root ends and the majority of the green stalk. Slice in half along the length then into half-inch pieces. Put in a deep frying pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until tender.

Remove the water from the leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Combine completely using your palms then form a few spoonfuls into a croquette, flattening a little. Set on a platter and repeat for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is ready, fry the patties in small batches until golden on each side. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the finished patties to a dish topped with absorbent paper and allow to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a real pleasure. The crunchy crust reveals a soft interior. The fresh spinach brings a fresh, moderately green flavor, while the dairy offers a savory, savory richness. It's possible to replace the cheesy element with boiled, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

When using leafy greens, clean it thoroughly, discarding any hard stems, and roughly chop it into sizable portions. Place in a large saucepan with a small amount water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

When working with thawed frozen spinach, carefully remove extra water.

Warm the cooking oil in a pan over a medium heat and saute the onion and garlic cloves until tender, about 4 minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until incorporated. If the dough looks too loose, incorporate some additional crumbs.

With your fingers, mold the preparation into oval croquettes a bit bigger than a nut but more compact than an chicken egg, and put them on a baking sheet lined with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, preheat oil to a level of about 1 centimeter. Fry the croquettes a handful for 2–3 minutes on both sides, turning so they are golden brown all over, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a wonderfully healthy bite or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ 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, diced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to garnish

Put the brown lentils in a pot and cover with enough water. Boil over a medium heat for about 20 minutes or until nearly done, including additional water to keep the lentils immersed if necessary.

Mix in the cracked wheat and proceed cooking until softened. Strain the mixture well and put aside in a mixing bowl.

Heat 50% of the