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Leek Croquettes

Small fried patties, typically referred to as keftedes, are a beloved speciality in Jewish cuisine. These particular leek croquettes offer a delicious combination of savory minced beef with the gentle, sweetly mild flavour of leeks, making them truly crave-worthy.

Produces 12

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

Thoroughly wash the green leeks properly and remove the roots and the majority of the green stalk. Slice lengthwise longways then into half-inch slices. Place in a large skillet and cover with water, then heat over a moderate heat for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and season well with pepper and salt. Combine thoroughly using your hands then form a couple of scoops into a croquette, shaping a little. Put on a plate and proceed for the balance of the ingredients.

Heat olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is sizzling, cook the fritters in batches until golden brown on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the cooked croquettes to a dish covered with absorbent paper and let to rest.

Offer with fresh lemon.

Spinach Croquettes

These amazing cheesy spinach croquettes are a real delight. The golden exterior opens up to a smooth filling. The fresh spinach brings a fresh, somewhat natural taste, while the grated cheese offers a deep, umami richness. You can substitute the cheese with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

For fresh spinach, rinse it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Transfer in a large saucepan with a little liquid over a medium heat. Once softened, strain in a strainer for about a quarter hour, then press out any extra water and reserve.

For thawed frozen spinach, carefully squeeze out excess liquid.

Preheat the cooking oil in a pan over a medium flame and cook the chopped onion and minced garlic until softened, about 4 minutes. Remove from the heat.

Combine the prepared spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix completely until incorporated. If the preparation appears too wet, add some additional crumbs.

With your fingers, shape the dough into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and put them on a plate covered with parchment paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat cooking oil to a depth of about half an inch. Cook the croquettes a few at a time for 2–3 minutes each side, rotating so they are golden brown all over, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and soft inside, these croquettes are not only tasty but also a wonderfully wholesome snack or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a pan and fill with enough fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, pouring more water to keep the lentils covered if necessary.

Add the burghul and proceed cooking until tender. Drain the lentils and burghul completely and put aside in a mixing bowl.

Warm half of the