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Leek Croquettes

Petite fried patties, often known as keftedes, stand as a cherished speciality in Jewish cooking. These wonderful leek croquettes present a tasty combination of savory minced beef with the delicate, slightly sweet essence of tender leeks, rendering them truly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Clean the green leeks well and cut away the root ends and the majority of the green tops. Chop in half longways then into half-inch slices. Place in a deep frying pan and submerge with cold water, then cook over a moderate heat for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a big bowl with the beef, beaten eggs, crumbs, dill, parsley and paprika and season generously with seasoning. Stir well using your fingers then mold a few tablespoonfuls into a ball, pressing a bit. Set on a tray and proceed for the rest of the mixture.

Preheat cooking oil in a pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, fry the patties in small batches until golden on both sides. (Avoid overcrowding the frying pan as this drops the heat of the oil.) Remove the finished croquettes to a plate lined with absorbent paper and allow to rest.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine treat. The crunchy outside gives way to a creamy filling. The leafy spinach imparts a bright, slightly natural flavor, while the dairy provides a deep, umami creaminess. It's possible to replace the cheesy element with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon slices, to serve

If using fresh spinach, wash it well, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount hot water over a moderate heat. Once softened, drain in a colander for about a quarter hour, then remove any excess liquid and reserve.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Heat the oil in a skillet over a moderate heat and saute the onion and garlic cloves until tender, about four minutes. Remove from the stove.

Put the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a large bowl and season with salt and pepper. Stir well until incorporated. If the dough seems too loose, add some extra crumbs.

Using your hands, form the dough into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and set them on a baking sheet covered with baking paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, heat oil to a amount of about 1 centimeter. Fry the patties a small batch for 2–3 minutes each side, turning so they are crispy completely, then transfer on paper towel.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely healthy snack or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to serve

Put the brown lentils in a pan and submerge with ample water. Simmer over a medium flame for about 20 mins or until nearly done, including more water to maintain the pulses immersed if required.

Stir in the bulgur wheat and continue cooking until softened. Strain the mixture completely and put aside in a container.

Preheat 50% of the