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Leek Croquettes

Small pan-fried croquettes, often known as keftedes, stand as a beloved speciality in Jewish cuisine. These wonderful leek fritters deliver a delicious combination of rich minced beef with the subtle, mildly sweet flavour of fresh leeks, making them utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks well and remove the roots and the bulk of the green tops. Cut into halves along the length then into 1.5-centimeter rounds. Put in a deep frying pan and submerge with water, then cook over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and place in a big bowl with the ground beef, eggs, matzo meal, dill, flat-leaf parsley and spice and spice generously with salt and pepper. Stir completely using your hands then shape a couple of spoonfuls into a patty, shaping a little. Put on a platter and continue for the rest of the ingredients.

Heat olive oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, cook the croquettes in small batches until crispy on all sides. (Do not fill the frying pan as this lowers the heat of the cooking oil.) Remove the finished croquettes to a tray covered with kitchen paper and allow to drain.

Serve with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a real treat. The crunchy exterior reveals a soft interior. The leafy spinach imparts a vibrant, slightly natural note, while the cheese gives a savory, umami richness. You can substitute the cheesy element with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using leafy greens, clean it carefully, discarding any hard stems, and coarsely chop it into large chunks. Transfer in a deep pan with a small amount water over a medium heat. Once wilted, strain in a strainer for about a quarter hour, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly remove excess liquid.

Heat the oil in a pan over a medium flame and fry the diced onion and garlic cloves until tender, about four minutes. Take off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and eggs in a large bowl and flavor with pepper and salt. Mix well until blended. If the dough seems too soft, mix in some additional crumbs.

By hand, mold the dough into elongated patties somewhat larger than a nut but smaller than an egg, and put them on a tray topped with wax paper. Cover and cool for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a depth of about 1cm. Cook the croquettes a handful for a couple of minutes on both sides, flipping so they are crispy all over, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Croquettes

Featuring a golden crust and tender interior, these patties are not only flavorful but also a extremely wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and fresh lemon, to accompany

Add the brown lentils in a pot and submerge with ample water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring additional water to keep the legumes covered if required.

Mix in the bulgur wheat and proceed cooking until softened. Remove the water from the ingredients well and reserve in a bowl.

Heat 50% of the