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Leek Patties

Petite pan-fried croquettes, commonly known as keftedes, are a cherished signature dish in Jewish culinary traditions. These particular leek croquettes present a flavorful fusion of hearty minced beef with the subtle, sweetly mild taste of tender leeks, making them absolutely irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and trim off the roots and the bulk of the dark green parts. Chop in half along the length then into 1.5-centimeter pieces. Place in a large skillet and cover with water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the softened leeks and put in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, parsley and spice and season liberally with salt and pepper. Mix thoroughly using your palms then shape a few tablespoonfuls into a patty, flattening a bit. Place on a tray and proceed for the rest of the mixture.

Heat oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the croquettes in small batches until golden on each side. (Avoid overcrowding the pan as this drops the oil temperature of the cooking oil.) Take out the ready fritters to a plate lined with paper towel and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These spinach and cheese croquettes are a true treat. The crunchy exterior gives way to a smooth filling. The fresh spinach adds a bright, moderately natural flavor, while the dairy gives a deep, flavorful smoothness. It's possible to replace the cheesy element with cooked, pureed spuds if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Oil for frying (or alternatively vegetable oil)
• Lemon slices, to serve

When using leafy greens, rinse it thoroughly, removing any hard stems, and coarsely chop it into big pieces. Transfer in a big pot with a little liquid over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then remove any excess liquid and put aside.

For defrosted spinach, carefully press out extra water.

Heat the cooking oil in a pan over a moderate heat and saute the diced onion and garlic until tender, about 4 minutes. Remove from the heat.

Put the cooked spinach, fried onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with salt and pepper. Combine completely until combined. If the dough appears too loose, mix in some more breading.

With your fingers, shape the preparation into oval croquettes slightly larger than a nut but more compact than an egg, and put them on a baking sheet covered with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over medium heat, heat oil to a level of about half an inch. Brown the croquettes a small batch for two to three minutes per side, turning so they are crispy everywhere, then transfer on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Boasting a golden crust and moist center, these fritters are not only delicious but also a highly nutritious appetizer or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon wedges, to serve

Put the lentils in a pot and cover with enough fresh water. Boil over a moderate heat for about 20 minutes or until nearly done, pouring more water to ensure the lentils submerged if needed.

Stir in the cracked wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and set aside in a container.

Heat a portion of the