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Leek Croquettes

Small pan-fried fritters, often known as keftedes, are a treasured speciality in Jewish culinary traditions. These leek fritters present a flavorful fusion of hearty beef with the delicate, mildly sweet flavour of leeks, and they are utterly addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and cut away the roots and the bulk of the green stalk. Chop in half along the length then into 1.5-centimeter slices. Place in a large skillet and fill with water, then heat over a medium flame for about 20 mins or until tender.

Strain the cooked leeks and put in a mixing bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and spice generously with salt and pepper. Mix thoroughly using your fingers then form a few scoops into a croquette, pressing a bit. Put on a platter and repeat for the remaining of the mixture.

Heat cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is hot, fry the croquettes in small groups until golden on all sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the finished croquettes to a dish topped with absorbent paper and let to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a true treat. The crispy exterior reveals a creamy filling. The spinach adds a vibrant, moderately natural taste, while the cheese gives a deep, savory creaminess. You can substitute the dairy cheese with boiled, mashed potato if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Put in a deep pan with a small amount liquid over a medium heat. Once wilted, drain in a sieve for about a quarter hour, then press out any excess liquid and reserve.

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

Warm the olive oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until translucent, about four minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Mix well until combined. If the dough looks too wet, incorporate some more breadcrumbs.

Using your hands, mold the mixture into oval shapes a bit bigger than a walnut shell but smaller than an large egg, and place them on a plate covered with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, preheat olive oil to a amount of about half an inch. Cook the croquettes a few at a time for 2–3 minutes per side, flipping so they are golden completely, then place on paper towel.

Present with lemon wedges.

Lentil Croquettes

With their golden crust and soft inside, these fritters are not only delicious but also a wonderfully healthy snack or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Put the dry lentils in a saucepan and cover with ample cold water. Cook over a medium flame for about 20 mins or until partially softened, pouring additional water to maintain the legumes covered if necessary.

Stir in the bulgur wheat and keep cooking until softened. Strain the mixture completely and reserve in a mixing bowl.

Preheat a portion of the