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Leek Croquettes

Bite-sized fried patties, commonly called keftedes, represent a cherished signature dish in Jewish culinary traditions. These particular leek fritters present a tasty blend of rich minced beef with the gentle, mildly sweet flavour of tender leeks, and they are utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the green leeks properly and trim off the base and most of the green stalk. Cut in half lengthways then into half-inch rounds. Put in a deep pan and cover with water, then cook over a medium heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and spice and season generously with pepper and salt. Mix thoroughly using your fingers then shape a several tablespoonfuls into a ball, pressing a bit. Place on a plate and repeat for the rest of the ingredients.

Warm oil in a pan to a level of about 2cm over a medium flame. When the heated oil is hot, brown the patties in small batches until crispy on both sides. (Avoid overcrowding the frying pan as this reduces the temperature of the oil.) Transfer the finished croquettes to a dish lined with paper towel and permit to drain.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a true pleasure. The golden exterior gives way to a soft interior. The fresh spinach brings a bright, slightly green flavor, while the cheese gives a savory, umami richness. It's possible to replace the dairy cheese with cooked, crushed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

If using leafy greens, clean it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Put in a large saucepan with a small amount water over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, carefully squeeze out extra water.

Preheat the oil in a pan over a medium heat and cook the diced onion and minced garlic until softened, about 4 minutes. Take off the flame.

Put the wilted spinach, sauteed onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with seasoning. Mix completely until incorporated. If the preparation appears too soft, add some extra breading.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut shell but more compact than an egg, and set them on a tray topped with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium heat, warm olive oil to a depth of about 1cm. Brown the patties a small batch for two to three minutes on both sides, turning so they are golden brown completely, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only delicious but also a wonderfully wholesome snack or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to serve

Place the brown lentils in a pot and fill with enough fresh water. Boil over a medium flame for about 20 minutes or until partially softened, pouring additional water to keep the pulses submerged if required.

Stir in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul thoroughly and set aside in a container.

Heat a portion of the