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Leek Croquettes

Petite pan-fried fritters, commonly known as keftedes, represent a cherished signature dish in Jewish cooking. These particular leek patties deliver a tasty combination of savory minced beef with the subtle, mildly sweet flavour of fresh leeks, making them truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks properly and remove the roots and the bulk of the green stalk. Chop in half lengthways then into 1.5-centimeter pieces. Put in a deep pan and cover with water, then simmer over a medium heat for about 20 minutes or until tender.

Strain the leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, chopped dill, parsley and sweet paprika and spice generously with seasoning. Mix completely using your fingers then shape a few spoonfuls into a patty, pressing a bit. Put on a tray and repeat for the remaining of the preparation.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is ready, cook the croquettes in small groups until golden brown on each side. (Do not fill the pan as this reduces the temperature of the oil.) Transfer the ready fritters to a plate covered with paper towel and allow to rest.

Present with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a genuine delight. The crispy outside opens up to a soft interior. The spinach adds a bright, slightly green flavor, while the cheese provides a deep, umami richness. Feel free to swap the dairy cheese with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Oil for frying (or use vegetable oil)
• Lemon wedges, to accompany

If using leafy greens, wash it thoroughly, getting rid of any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of water over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then press out any excess liquid and set aside.

If using thawed frozen spinach, carefully squeeze out extra water.

Preheat the olive oil in a skillet over a medium heat and cook the chopped onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Stir completely until incorporated. If the dough seems too loose, incorporate some extra crumbs.

Using your hands, mold the mixture into oval shapes a bit bigger than a nut but smaller than an chicken egg, and set them on a baking sheet topped with baking paper. Seal and chill for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a level of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes each side, turning so they are golden all over, then place on paper towel.

Serve with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these fritters are not only delicious but also a extremely healthy appetizer or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Add the lentils in a pan and fill with plenty of cold water. Cook over a medium heat for about twenty minutes or until almost cooked, including additional water to maintain the legumes covered if required.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the lentils and burghul well and put aside in a bowl.

Preheat half of the