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Leek Croquettes

Bite-sized crispy patties, typically known as keftedes, represent a beloved speciality in Jewish cooking. These wonderful leek croquettes offer a tasty blend of rich minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and remove the base and most of the green stalk. Slice lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and spice generously with salt and pepper. Stir well using your hands then shape a couple of tablespoonfuls into a ball, pressing a slightly. Put on a tray and repeat for the rest of the mixture.

Heat olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the croquettes in small batches until crispy on each side. (Do not fill the pan as this reduces the temperature of the oil.) Take out the finished patties to a plate lined with paper towel and let to cool.

Offer with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a real treat. The crunchy outside opens up to a soft filling. The leafy spinach adds a vibrant, somewhat green taste, while the dairy offers a savory, umami creaminess. You can substitute the cheesy element with boiled, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For raw spinach, clean it well, discarding any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a bit of water over a medium flame. Once cooked, strain in a strainer for about 15 minutes, then press out any remaining moisture and reserve.

When working with thawed frozen spinach, completely press out excess liquid.

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

Combine the cooked spinach, cooked onion and sauteed garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until combined. If the mixture looks too wet, add some extra breading.

Using your hands, mold the preparation into oval shapes a bit bigger than a walnut but less bulky than an egg, and put them on a plate lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a level of about 1cm. Brown the patties a few at a time for 2–3 minutes per side, turning so they are crispy completely, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only flavorful but also a highly nutritious snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the lentils in a pot and cover with ample water. Cook over a moderate heat for about 20 mins or until partially softened, including more water to keep the lentils submerged if necessary.

Add the bulgur wheat and keep cooking until tender. Strain the mixture well and reserve in a mixing bowl.

Heat half of the