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Leek Croquettes

Petite crispy croquettes, commonly referred to as keftedes, are a cherished speciality in Jewish cooking. These leek fritters offer a tasty combination of savory beef with the subtle, sweetly mild essence of leeks, rendering them utterly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to accompany

Clean the fresh leeks properly and remove the roots and the bulk of the green tops. Cut lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and fill with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the softened leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and sweet paprika and season well with pepper and salt. Combine well using your fingers then shape a several tablespoonfuls into a ball, shaping a slightly. Put on a plate and continue for the remaining of the ingredients.

Preheat oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, fry the patties in small batches until golden on both sides. (Don't overcrowd the pan as this reduces the temperature of the oil.) Take out the cooked fritters to a tray topped with kitchen paper and permit to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a genuine pleasure. The golden crust opens up to a soft center. The spinach adds a vibrant, somewhat green taste, while the grated cheese provides a rich, umami smoothness. You can substitute the cheese with cooked, pureed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

For fresh spinach, clean it carefully, removing any tough stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount liquid over a medium flame. Once wilted, strain in a strainer for about a quarter hour, then remove any remaining moisture and reserve.

For defrosted spinach, completely squeeze out extra water.

Warm the oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the flame.

Place the cooked spinach, sauteed onion and garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine thoroughly until incorporated. If the mixture looks too wet, incorporate some more breadcrumbs.

With your fingers, mold the mixture into oval croquettes somewhat larger than a walnut but smaller than an large egg, and place them on a plate covered with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium heat, preheat oil to a level of about 1cm. Fry the croquettes a handful for 2–3 minutes on both sides, flipping so they are golden brown all over, then transfer on paper towel.

Serve with lemon slices.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only delicious but also a highly nutritious bite or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to garnish

Put the dry lentils in a pan and cover with ample cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, including extra liquid to maintain the legumes covered if needed.

Stir in the bulgur wheat and continue cooking until tender. Drain the lentils and burghul well and put aside in a bowl.

Preheat 50% of the