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Leek Croquettes

Petite crispy croquettes, often known as keftedes, are a beloved delicacy in Jewish cuisine. These leek patties deliver a delicious fusion of hearty ground beef with the delicate, slightly sweet taste of tender leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the green leeks properly and cut away the roots and the bulk of the green tops. Chop into halves along the length then into 1.5cm slices. Put in a deep frying pan and cover with fresh water, then cook over a medium heat for about twenty minutes or until tender.

Strain the leeks and put in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and paprika and season liberally with pepper and salt. Stir well using your fingers then form a couple of spoonfuls into a ball, shaping a bit. Place on a platter and repeat for the remaining of the preparation.

Warm oil in a frying pan to a depth of about 2cm over a moderate heat. When the oil is sizzling, fry the fritters in small groups until crispy on both sides. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Take out the ready patties to a dish lined with paper towel and let to drain.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a true delight. The golden outside opens up to a creamy center. The fresh spinach imparts a fresh, moderately earthy flavor, while the grated cheese gives a savory, savory smoothness. It's possible to replace the cheese with steamed, crushed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using raw spinach, wash it well, removing any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a bit of hot water over a moderate heat. Once wilted, strain in a colander for about a quarter hour, then remove any excess liquid and reserve.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the oil in a pan over a medium heat and cook the diced onion and garlic until translucent, about a few minutes. Take off the heat.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and season with salt and pepper. Stir completely until blended. If the preparation seems too loose, mix in some more crumbs.

Using your hands, shape the preparation into oval shapes somewhat larger than a walnut but smaller than an large egg, and place them on a tray lined with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a depth of about half an inch. Fry the fritters a handful for two to three minutes each side, rotating so they are crispy completely, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

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

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and fill with enough cold water. Cook over a medium heat for about 20 minutes or until partially softened, pouring more water to keep the legumes immersed if necessary.

Stir in the burghul and keep cooking until fully cooked. Strain the ingredients thoroughly and set aside in a mixing bowl.

Preheat 50% of the