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Leek Croquettes

Bite-sized pan-fried croquettes, typically called keftedes, represent a beloved signature dish in Jewish culinary traditions. These wonderful leek fritters deliver a tasty combination of hearty beef with the delicate, slightly sweet essence of tender leeks, and they are truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Clean the green leeks well and cut away the root ends and the majority of the dark green parts. Slice lengthwise lengthways then into 1.5cm slices. Transfer in a deep pan and cover with cold water, then simmer over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and put in a mixing bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and spice well with salt and pepper. Mix well using your hands then mold a couple of tablespoonfuls into a croquette, flattening a bit. Set on a plate and proceed for the rest of the preparation.

Preheat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the croquettes in small batches until golden on all sides. (Avoid overcrowding the skillet as this reduces the oil temperature of the oil.) Transfer the cooked patties to a tray covered with kitchen paper and permit to rest.

Serve with lemon slices.

Spinach Croquettes

These amazing spinach and cheese croquettes are a genuine pleasure. The golden crust reveals a smooth center. The fresh spinach imparts a fresh, moderately natural flavor, while the cheese offers a deep, umami creaminess. Feel free to swap the cheese with cooked, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

If using raw spinach, clean it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a little water over a moderate heat. Once cooked, strain in a strainer for about a quarter hour, then remove any remaining moisture and put aside.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the olive oil in a pan over a medium flame and saute the diced onion and garlic until softened, about a few minutes. Take off the flame.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a container and season with pepper and salt. Stir thoroughly until combined. If the mixture seems too wet, add some extra breading.

With your fingers, form the mixture into elongated patties slightly larger than a walnut but more compact than an egg, and set them on a baking sheet covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a amount of about half an inch. Cook the croquettes a handful for 2–3 minutes on both sides, turning so they are golden brown completely, then put on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only tasty but also a wonderfully nutritious bite or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon wedges, to serve

Add the dry lentils in a saucepan and cover with ample water. Cook over a moderate heat for about 20 mins or until nearly done, adding more water to maintain the lentils covered if required.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the mixture completely and set aside in a container.

Preheat a portion of the