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Leek Croquettes

Bite-sized fried croquettes, commonly known as keftedes, stand as a treasured speciality in Jewish culinary traditions. These wonderful leek patties offer a tasty combination of hearty ground beef with the subtle, mildly sweet taste of leeks, making them utterly addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Wash the fresh leeks carefully and cut away the base and the majority of the dark green parts. Chop into halves along the length then into half-inch pieces. Place in a deep frying pan and submerge with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and paprika and season well with pepper and salt. Stir well using your hands then form a couple of tablespoonfuls into a patty, pressing a slightly. Put on a platter and proceed for the balance of the mixture.

Heat cooking oil in a frying pan to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, cook the fritters in small groups until golden brown on each side. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Transfer the finished patties to a dish topped with kitchen paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These delightful spinach with cheese patties are a true pleasure. The crispy crust gives way to a smooth filling. The fresh spinach brings a bright, slightly earthy flavor, while the grated cheese offers a deep, flavorful creaminess. You can substitute the cheesy element with cooked, pureed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

For fresh spinach, rinse it carefully, discarding any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a little hot water over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then press out any excess liquid and reserve.

If using thawed frozen spinach, carefully press out excess liquid.

Heat the oil in a skillet over a medium flame and cook the diced onion and garlic cloves until tender, about four minutes. Remove from the stove.

Put the wilted spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Stir thoroughly until combined. If the dough looks too soft, mix in some additional crumbs.

With your fingers, form the preparation into elongated patties slightly larger than a walnut shell but smaller than an large egg, and set them on a tray covered with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over moderate heat, preheat olive oil to a level of about half an inch. Fry the fritters a handful for 2–3 minutes each side, rotating so they are crispy everywhere, then transfer on absorbent paper.

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and moist center, these croquettes are not only flavorful but also a wonderfully healthy appetizer or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Place the lentils in a saucepan and submerge with plenty of cold water. Cook over a medium flame for about twenty minutes or until partially softened, pouring more water to keep the legumes immersed if required.

Add the burghul and keep cooking until fully cooked. Remove the water from the ingredients well and set aside in a container.

Heat a portion of the