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Leek Croquettes

Small crispy patties, typically known as keftedes, represent a cherished speciality in Jewish culinary traditions. These leek patties offer a flavorful fusion of rich ground beef with the gentle, mildly sweet essence of fresh leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon slices, to accompany

Wash the fresh leeks well and trim off the root ends and the majority of the green stalk. Chop into halves along the length then into half-inch pieces. Place in a deep pan and submerge with cold water, then heat over a medium heat for about twenty minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and spice well with salt and pepper. Combine thoroughly using your palms then mold a few scoops into a croquette, shaping a bit. Place on a platter and repeat for the remaining of the preparation.

Preheat olive oil in a skillet to a level of about 2 centimeters over a moderate heat. When the oil is sizzling, fry the patties in batches until golden brown on each side. (Do not fill the skillet as this drops the temperature of the cooking oil.) Transfer the ready croquettes to a dish topped with absorbent paper and let to cool.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese patties are a genuine delight. The golden crust reveals a creamy interior. The fresh spinach imparts a bright, moderately green flavor, while the grated cheese provides a savory, flavorful richness. You can substitute the cheese with steamed, pureed potatoes if you like.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for frying (or use neutral oil)
• Fresh lemon, to serve

If using leafy greens, rinse it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a little hot water over a medium flame. Once cooked, drain in a colander for about 15 mins, then press out any remaining moisture and reserve.

When working with previously frozen spinach, completely squeeze out unwanted moisture.

Heat the cooking oil in a pan over a medium heat and cook the diced onion and minced garlic until translucent, about four minutes. Remove from the stove.

Place the wilted spinach, fried onion and garlic, hard cheese, ricotta, spice, sweet paprika, breading and beaten eggs in a container and season with salt and pepper. Mix well until combined. If the preparation seems too soft, incorporate some more breading.

By hand, form the dough into elongated patties a bit bigger than a walnut shell but smaller than an chicken egg, and put them on a plate lined with parchment paper. Cover and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm olive oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for two to three minutes each side, rotating so they are golden brown completely, then put on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crispy exterior and moist center, these croquettes are not only flavorful but also a highly nutritious snack or meal.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a saucepan and fill with ample water. Cook over a medium flame for about twenty minutes or until nearly done, including extra liquid to ensure the pulses submerged if needed.

Mix in the burghul and proceed cooking until softened. Drain the mixture thoroughly and set aside in a bowl.

Warm a portion of the