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Leek Croquettes

Bite-sized pan-fried patties, typically known as keftedes, represent a treasured speciality in Jewish culinary traditions. These wonderful leek fritters present a flavorful fusion of hearty minced beef with the subtle, slightly sweet taste of tender leeks, and they are truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Wash the green leeks properly and remove the roots and most of the dark green parts. Cut in half along the length then into 1.5-centimeter slices. Put in a deep frying pan and cover with water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and flavor liberally with seasoning. Stir well using your hands then form a several scoops into a ball, flattening a bit. Set on a plate and continue for the remaining of the preparation.

Warm olive oil in a pan to a level of about 2cm over a medium flame. When the oil is hot, cook the fritters in small groups until golden brown on both sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Remove the cooked patties to a dish covered with kitchen paper and permit to drain.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a genuine pleasure. The crunchy crust opens up to a soft center. The spinach brings a bright, slightly natural note, while the grated cheese gives a savory, umami richness. It's possible to replace the dairy cheese with steamed, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to garnish

For raw spinach, rinse it well, getting rid of any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a little hot water over a moderate heat. Once wilted, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until softened, about four minutes. Remove from the stove.

Combine the wilted spinach, sauteed onion and garlic, grated cheese, ricotta, nutmeg, red spice, breading and eggs in a container and spice with pepper and salt. Mix completely until incorporated. If the mixture seems too wet, incorporate some additional crumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a nut but less bulky than an chicken egg, and put them on a plate topped with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over medium heat, warm cooking oil to a amount of about 1cm. Cook the croquettes a handful for a couple of minutes each side, rotating so they are golden brown all over, then put on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these patties are not only tasty but also a extremely wholesome appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to serve

Place the dry lentils in a saucepan and submerge with ample water. Boil over a medium flame for about twenty minutes or until partially softened, including extra liquid to maintain the pulses submerged if needed.

Add the burghul and keep cooking until softened. Drain the mixture well and put aside in a bowl.

Heat 50% of the