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Leek Croquettes

Bite-sized pan-fried croquettes, commonly known as keftedes, stand as a beloved speciality in Jewish culinary traditions. These wonderful leek fritters present a tasty fusion of savory ground beef with the gentle, sweetly mild essence of fresh leeks, rendering them utterly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Wash the fresh leeks properly and trim off the roots and the majority of the green stalk. Chop into halves lengthways then into 1.5cm rounds. Place in a large skillet and cover with fresh water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and season well with seasoning. Mix completely using your hands then form a couple of tablespoonfuls into a patty, shaping a bit. Set on a plate and repeat for the balance of the mixture.

Heat olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is hot, fry the patties in batches until crispy on all sides. (Do not fill the frying pan as this reduces the heat of the oil.) Transfer the finished croquettes to a dish covered with kitchen paper and let to cool.

Offer with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real pleasure. The golden outside gives way to a soft filling. The leafy spinach imparts a fresh, slightly natural note, while the grated cheese provides a rich, umami creaminess. You can substitute the cheesy element with boiled, crushed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to accompany

When using leafy greens, wash it carefully, removing any stalks, and roughly chop it into big pieces. Put in a large saucepan with a little liquid over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then remove any remaining moisture and reserve.

For thawed frozen spinach, completely press out excess liquid.

Preheat the oil in a frying pan over a medium heat and saute the onion and minced garlic until tender, about a few minutes. Turn off the stove.

Put the cooked spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Combine thoroughly until combined. If the dough looks too wet, mix in some extra breading.

Using your hands, form the mixture into oval shapes slightly larger than a walnut shell but more compact than an egg, and put them on a tray lined with parchment paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, heat oil to a amount of about 1 centimeter. Fry the patties a few at a time for two to three minutes per side, turning so they are golden brown all over, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

With their golden crust and moist center, these fritters are not only tasty but also a highly wholesome appetizer or main course.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Place the lentils in a pan and fill with enough cold water. Cook over a medium heat for about 20 mins or until partially softened, pouring more water to ensure the lentils submerged if necessary.

Mix in the burghul and continue cooking until tender. Drain the lentils and burghul well and reserve in a mixing bowl.

Heat 50% of the