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Leek Croquettes

Small crispy croquettes, typically called keftedes, represent a treasured speciality in Jewish culinary traditions. These wonderful leek croquettes offer a flavorful combination of savory minced beef with the subtle, sweetly mild essence of tender leeks, and they are utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to accompany

Clean the leeks well and trim off the root ends and the bulk of the green tops. Cut lengthwise lengthways then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with cold water, then simmer over a medium heat for about 20 mins or until tender.

Strain the cooked leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and season well with salt and pepper. Combine well using your fingers then mold a several scoops into a croquette, pressing a little. Place on a platter and proceed for the balance of the preparation.

Warm cooking oil in a pan to a level of about ¾ inch over a medium flame. When the oil is hot, fry the patties in small batches until golden brown on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the ready croquettes to a tray lined with absorbent paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These cheesy spinach patties are a genuine treat. The golden exterior reveals a creamy interior. The fresh spinach adds a vibrant, slightly green note, while the grated cheese gives a savory, umami smoothness. You can substitute the cheesy element with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it carefully, removing any tough stems, and roughly chop it into big pieces. Place in a large saucepan with a small amount liquid over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then press out any excess liquid and set aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a medium heat and fry the onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Put the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Mix well until incorporated. If the dough appears too wet, add some extra breadcrumbs.

With your fingers, mold the mixture into oval croquettes slightly larger than a nut but smaller than an chicken egg, and place them on a tray covered with parchment paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, preheat oil to a depth of about 1cm. Cook the croquettes a handful for a couple of minutes each side, rotating so they are crispy all over, then place on absorbent paper.

Serve with lemon slices.

Lentil Patties

Featuring a crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully wholesome appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Add the brown lentils in a saucepan and fill with ample fresh water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring more water to keep the pulses immersed if needed.

Mix in the cracked wheat and proceed cooking until softened. Strain the mixture well and set aside in a container.

Preheat 50% of the