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Leek Croquettes

Small pan-fried patties, commonly referred to as keftedes, are a beloved signature dish in Jewish culinary traditions. These leek fritters offer a tasty fusion of hearty ground beef with the gentle, sweetly mild flavour of leeks, and they are utterly crave-worthy.

Yields 12

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

Thoroughly wash the fresh leeks carefully and cut away the base and most of the dark green parts. Chop into halves longways then into 1.5cm rounds. Transfer in a deep pan and submerge with cold water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the softened leeks and place in a mixing bowl with the beef, beaten eggs, breadcrumbs, dill, parsley and paprika and flavor well with seasoning. Stir completely using your palms then shape a few tablespoonfuls into a patty, flattening a bit. Put on a platter and proceed for the remaining of the mixture.

Heat olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, cook the patties in batches until crispy on both sides. (Do not fill the skillet as this lowers the oil temperature of the oil.) Remove the cooked fritters to a plate topped with paper towel and allow to cool.

Present with lemon slices.

Spinach Croquettes

These amazing cheesy spinach croquettes are a real delight. The golden exterior reveals a smooth center. The fresh spinach imparts a bright, somewhat natural flavor, while the cheese provides a savory, flavorful creaminess. Feel free to swap the cheese with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For raw spinach, rinse it thoroughly, getting rid of any hard stems, and cut into it into sizable portions. Put in a large saucepan with a bit of liquid over a medium heat. Once cooked, drain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

If using previously frozen spinach, carefully press out extra water.

Preheat the olive oil in a skillet over a medium flame and cook the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Combine the prepared spinach, sauteed onion and sauteed garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and spice with pepper and salt. Stir completely until blended. If the mixture appears too soft, incorporate some more breadcrumbs.

By hand, shape the preparation into oval croquettes somewhat larger than a walnut but smaller than an egg, and set them on a baking sheet covered with parchment paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a level of about 1cm. Brown the fritters a few at a time for 2–3 minutes each side, rotating so they are golden completely, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these patties are not only tasty but also a highly nutritious snack or dish.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Place the lentils in a pot and cover with enough cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, pouring more water to keep the legumes immersed if necessary.

Stir in the bulgur wheat and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Preheat 50% of the