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Leek Croquettes

Bite-sized pan-fried fritters, often known as keftedes, represent a beloved speciality in Jewish culinary traditions. These wonderful leek croquettes deliver a flavorful fusion of hearty beef with the delicate, slightly sweet essence of leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks well and remove the base and most of the green tops. Chop into halves longways then into 1.5cm rounds. Transfer in a deep pan and submerge with water, then heat over a moderate heat for about 20 mins or until tender.

Drain the cooked leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and paprika and flavor liberally with pepper and salt. Stir well using your palms then mold a several scoops into a ball, shaping a bit. Place on a plate and proceed for the rest of the preparation.

Heat olive oil in a skillet to a depth of about 2cm over a medium heat. When the heated oil is hot, cook the patties in small batches until golden on all sides. (Do not fill the pan as this reduces the heat of the oil.) Remove the ready fritters to a dish covered with kitchen paper and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These spinach with cheese croquettes are a real treat. The crispy crust reveals a smooth interior. The fresh spinach imparts a bright, moderately earthy taste, while the grated cheese provides a savory, flavorful richness. You can substitute the cheesy element with steamed, pureed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon wedges, to accompany

If using fresh spinach, clean it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Put in a large saucepan with a bit of hot water over a moderate heat. Once softened, strain in a colander for about 15 minutes, then press out any excess liquid and set aside.

If using defrosted spinach, thoroughly squeeze out unwanted moisture.

Heat the cooking oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until translucent, about 4 minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Mix well until incorporated. If the preparation seems too wet, mix in some extra crumbs.

Using your hands, mold the dough into elongated patties a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a tray covered with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a level of about half an inch. Fry the patties a small batch for two to three minutes per side, flipping so they are crispy all over, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Featuring a golden crust and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Add the dry lentils in a pot and fill with plenty of cold water. Cook over a medium heat for about 20 mins or until nearly done, adding more water to maintain the legumes submerged if required.

Add the burghul and keep cooking until fully cooked. Remove the water from the lentils and burghul completely and reserve in a bowl.

Heat half of the