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Leek Croquettes

Petite pan-fried fritters, commonly referred to as keftedes, stand as a cherished signature dish in Jewish culinary traditions. These particular leek fritters present a delicious blend of rich minced beef with the delicate, sweetly mild taste of tender leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to garnish

Wash the fresh leeks properly and trim off the root ends and the bulk of the green stalk. Cut into halves along the length then into 1.5-centimeter slices. Place in a large skillet and fill with cold water, then heat over a medium heat for about 20 minutes or until tender.

Strain the softened leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, flat-leaf parsley and paprika and season generously with pepper and salt. Mix well using your palms then shape a few scoops into a ball, pressing a bit. Put on a plate and continue for the rest of the mixture.

Heat cooking oil in a pan to a depth of about ¾ inch over a medium heat. When the olive oil is hot, brown the fritters in small batches until golden on all sides. (Don't overcrowd the frying pan as this lowers the temperature of the cooking oil.) Transfer the ready croquettes to a plate lined with kitchen paper and allow to rest.

Present with lemon slices.

Spinach Patties

These spinach and cheese fritters are a genuine delight. The golden exterior gives way to a smooth center. The leafy spinach brings a vibrant, moderately earthy note, while the cheese offers a deep, flavorful smoothness. Feel free to swap the cheese with cooked, pureed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Lemon wedges, to garnish

If using raw spinach, wash it well, getting rid of any stalks, and roughly chop it into big pieces. Put in a deep pan with a small amount liquid over a moderate heat. Once wilted, strain in a strainer for about a quarter hour, then remove any excess liquid and set aside.

For defrosted spinach, completely squeeze out excess liquid.

Heat the cooking oil in a pan over a medium flame and fry the diced onion and minced garlic until tender, about a few minutes. Take off the flame.

Combine the prepared spinach, fried onion and garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a large bowl and spice with pepper and salt. Stir completely until blended. If the mixture looks too wet, mix in some extra breading.

With your fingers, mold the dough into elongated patties a bit bigger than a nut but more compact than an egg, and put them on a plate covered with parchment paper. Wrap and cool for at least one hour.

In a big skillet over medium flame, heat olive oil to a amount of about 1 centimeter. Cook the croquettes a small batch for two to three minutes per side, turning so they are crispy completely, then transfer on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only flavorful but also a highly wholesome appetizer or dish.

Produces 12

• 45g dry lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Place the lentils in a saucepan and submerge with ample fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring more water to maintain the lentils immersed if needed.

Add the bulgur wheat and continue cooking until fully cooked. Drain the lentils and burghul completely and set aside in a container.

Preheat a portion of the