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Leek Croquettes

Bite-sized fried patties, typically called keftedes, represent a cherished signature dish in Jewish cooking. These wonderful leek croquettes present a delicious fusion of hearty beef with the gentle, slightly sweet taste of tender leeks, and they are absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to serve

Thoroughly wash the fresh leeks carefully and cut away the roots and the bulk of the green tops. Cut lengthwise longways then into half-inch rounds. Transfer in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice well with seasoning. Stir well using your palms then form a couple of spoonfuls into a ball, pressing a little. Place on a plate and repeat for the rest of the ingredients.

Heat olive oil in a skillet to a amount of about ¾ inch over a moderate heat. When the heated oil is ready, cook the patties in batches until golden brown on both sides. (Do not fill the frying pan as this reduces the oil temperature of the oil.) Take out the ready fritters to a tray lined with kitchen paper and allow to drain.

Offer with fresh lemon.

Keftes de Espinacha

These spinach with cheese patties are a genuine delight. The golden exterior opens up to a smooth interior. The fresh spinach imparts a fresh, moderately earthy taste, while the cheese gives a rich, savory creaminess. You can substitute the dairy cheese with boiled, mashed spuds if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use sunflower oil)
• Fresh lemon, to serve

If using fresh spinach, wash it carefully, removing any tough stems, and cut into it into large chunks. Place in a deep pan with a bit of liquid over a medium heat. Once wilted, remove in a colander for about 15 mins, then remove any excess liquid and reserve.

If using previously frozen spinach, completely press out unwanted moisture.

Preheat the oil in a skillet over a medium heat and fry the onion and minced garlic until tender, about 4 minutes. Take off the flame.

Combine the cooked spinach, sauteed onion and softened garlic, kefalotyri, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until blended. If the dough seems too wet, add some additional crumbs.

Using your hands, mold the dough into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet covered with parchment paper. Seal and cool for at least 1 hour.

In a large frying pan over medium flame, heat oil to a level of about half an inch. Fry the patties a handful for a couple of minutes per side, flipping so they are golden brown all over, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a highly nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Add the dry lentils in a pot and cover with ample water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring more water to keep the pulses submerged if required.

Stir in the cracked wheat and continue cooking until softened. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the