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Leek Croquettes

Small crispy croquettes, often known as keftedes, are a cherished speciality in Jewish cooking. These leek fritters offer a flavorful blend of rich ground beef with the gentle, slightly sweet essence of fresh leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and trim off the roots and the majority of the green tops. Chop into halves longways then into half-inch rounds. Place in a large skillet and submerge with water, then heat over a moderate heat for about 20 mins or until softened.

Drain the cooked leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and flavor generously with seasoning. Mix completely using your hands then mold a few spoonfuls into a patty, shaping a bit. Set on a plate and continue for the balance of the ingredients.

Warm oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is hot, cook the croquettes in batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the cooked croquettes to a plate lined with paper towel and let to rest.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a real treat. The crunchy crust opens up to a soft interior. The fresh spinach adds a bright, somewhat earthy note, while the cheese gives a deep, umami richness. You can substitute the dairy cheese with steamed, pureed potato if you like.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

For raw spinach, rinse it carefully, getting rid of any stalks, and cut into it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium flame. Once wilted, remove in a strainer for about 15 mins, then remove any remaining moisture and reserve.

For thawed frozen spinach, completely press out unwanted moisture.

Warm the olive oil in a frying pan over a medium heat and cook the onion and minced garlic until softened, about a few minutes. Take off the stove.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and flavor with salt and pepper. Stir thoroughly until blended. If the mixture appears too loose, add some additional breading.

With your fingers, mold the preparation into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and set them on a baking sheet lined with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium heat, warm oil to a depth of about 1cm. Cook the patties a handful for a couple of minutes per side, flipping so they are crispy completely, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these croquettes are not only tasty but also a highly nutritious appetizer or dish.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Put the brown lentils in a saucepan and cover with ample cold water. Cook over a medium heat for about twenty minutes or until partially softened, adding more water to maintain the legumes submerged if required.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm half of the