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Leek Croquettes

Petite crispy croquettes, often referred to as keftedes, stand as a cherished signature dish in Jewish cooking. These wonderful leek croquettes deliver a delicious blend of hearty beef with the gentle, slightly sweet taste of tender leeks, rendering them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon slices, to accompany

Thoroughly wash the leeks carefully and remove the base and most of the dark green parts. Chop into halves lengthways then into half-inch rounds. Place in a deep frying pan and cover with fresh water, then cook over a moderate heat for about 20 minutes or until tender.

Strain the leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, chopped parsley and spice and flavor liberally with seasoning. Combine well using your fingers then mold a couple of tablespoonfuls into a ball, shaping a bit. Set on a platter and proceed for the remaining of the mixture.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the oil is ready, fry the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the heat of the oil.) Take out the ready croquettes to a dish topped with kitchen paper and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a real pleasure. The crispy outside gives way to a creamy filling. The fresh spinach adds a fresh, somewhat green note, while the cheese provides a deep, savory smoothness. It's possible to replace the cheese with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to accompany

When using raw spinach, clean it well, discarding any stalks, and roughly chop it into big pieces. Place in a big pot with a little water over a moderate heat. Once wilted, remove in a strainer for about 15 mins, then remove any extra water and put aside.

For 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 cloves until tender, about 4 minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir thoroughly until combined. If the mixture seems too soft, mix in some more breading.

With your fingers, mold the mixture into oval croquettes a bit bigger than a walnut but less bulky than an chicken egg, and put them on a plate covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat oil to a level of about half an inch. Fry the fritters a handful for two to three minutes per side, flipping so they are crispy completely, then transfer on paper towel.

Serve with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these croquettes are not only delicious but also a highly wholesome snack or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a saucepan and submerge with plenty of fresh water. Simmer over a medium flame for about 20 mins or until nearly done, adding extra liquid to keep the pulses submerged if required.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the lentils and burghul well and put aside in a bowl.

Preheat 50% of the