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Leek Croquettes

Petite fried patties, typically called keftedes, represent a treasured signature dish in Jewish culinary traditions. These leek croquettes deliver a tasty fusion of rich minced beef with the delicate, mildly sweet taste of leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Wash the leeks properly and remove the roots and the bulk of the green stalk. Cut into halves lengthways then into half-inch pieces. Put in a deep frying pan and fill with water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a big bowl with the beef, beaten eggs, crumbs, fresh dill, parsley and spice and spice generously with pepper and salt. Combine thoroughly using your palms then form a several tablespoonfuls into a patty, pressing a little. Put on a plate and proceed for the remaining of the mixture.

Heat oil in a skillet to a depth of about 2cm over a medium flame. When the oil is ready, brown the patties in small batches until golden on each side. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the ready fritters to a tray covered with kitchen paper and allow to rest.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach fritters are a true pleasure. The crispy outside reveals a smooth interior. The leafy spinach imparts a bright, moderately earthy taste, while the dairy offers a savory, flavorful creaminess. Feel free to swap the dairy cheese with steamed, mashed potato if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

For leafy greens, clean it thoroughly, removing any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a small amount hot water over a medium flame. Once softened, strain in a colander for about a quarter hour, then remove any extra water and set aside.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Warm the olive oil in a frying pan over a moderate heat and saute the onion and garlic cloves until softened, about 4 minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, breadcrumbs and eggs in a container and season with seasoning. Mix well until blended. If the mixture looks too loose, incorporate some additional crumbs.

Using your hands, shape the dough into elongated patties slightly larger than a walnut but more compact than an large egg, and place them on a baking sheet covered with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a amount of about half an inch. Brown the patties a handful for a couple of minutes per side, turning so they are golden completely, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a highly healthy appetizer or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Put the lentils in a saucepan and fill with ample cold water. Simmer over a medium heat for about 20 mins or until nearly done, pouring extra liquid to maintain the pulses immersed if necessary.

Add the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul completely and reserve in a container.

Warm 50% of the