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Leek Croquettes

Small crispy fritters, typically called keftedes, represent a beloved delicacy in Jewish cooking. These wonderful leek patties offer a delicious combination of savory ground beef with the delicate, sweetly mild taste of leeks, and they are utterly crave-worthy.

Yields 12

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

Clean the fresh leeks carefully and cut away the base and most of the dark green parts. Cut into halves lengthways then into 1.5cm pieces. Put in a deep pan and submerge with water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and place in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and spice and season liberally with seasoning. Mix well using your hands then shape a few spoonfuls into a ball, shaping a bit. Place on a plate and continue for the rest of the ingredients.

Heat oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is hot, brown the patties in small batches until golden brown on all sides. (Do not fill the pan as this drops the oil temperature of the oil.) Transfer the cooked croquettes to a tray topped with kitchen paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese patties are a true pleasure. The crispy crust opens up to a soft filling. The fresh spinach brings a bright, slightly natural note, while the cheese offers a deep, flavorful creaminess. Feel free to swap the cheesy element with steamed, mashed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

When using leafy greens, clean it carefully, discarding any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a bit of liquid over a moderate heat. Once softened, remove in a strainer for about 15 mins, then press out any extra water and set aside.

If using thawed frozen spinach, completely squeeze out excess liquid.

Preheat the olive oil in a skillet over a moderate heat and fry the onion and minced garlic until softened, about 4 minutes. Take off the flame.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with salt and pepper. Combine completely until incorporated. If the dough appears too wet, incorporate some additional breadcrumbs.

With your fingers, shape the dough into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and put them on a baking sheet covered with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, warm oil to a amount of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes per side, flipping so they are crispy completely, then place on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only delicious but also a highly wholesome bite or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a saucepan and submerge with plenty of fresh water. Boil over a moderate heat for about twenty minutes or until almost cooked, including more water to ensure the pulses covered if required.

Add the cracked wheat and continue cooking until tender. Drain the lentils and burghul well and put aside in a bowl.

Preheat a portion of the