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Leek Croquettes

Small pan-fried croquettes, often known as keftedes, stand as a beloved signature dish in Jewish culinary traditions. These leek fritters present a tasty combination of hearty beef with the gentle, slightly sweet essence of leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Wash the green leeks well and trim off the root ends and most of the dark green parts. Chop into halves lengthways then into half-inch slices. Put in a deep pan and fill with water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the softened leeks and place in a large mixing bowl with the ground beef, eggs, crumbs, dill, chopped parsley and paprika and season liberally with salt and pepper. Combine completely using your hands then mold a few tablespoonfuls into a croquette, shaping a slightly. Put on a plate and continue for the balance of the preparation.

Heat olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is sizzling, fry the fritters in small groups until golden brown on both sides. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Remove the finished patties to a tray lined with paper towel and let to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach croquettes are a genuine pleasure. The crunchy exterior reveals a smooth center. The fresh spinach adds a bright, slightly natural flavor, while the dairy gives a rich, flavorful richness. Feel free to swap the cheese with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

When using raw spinach, clean it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of liquid over a moderate heat. Once softened, drain in a strainer for about 15 minutes, then remove any remaining moisture and set aside.

For previously frozen spinach, carefully press out extra water.

Warm the olive oil in a skillet over a moderate heat and cook the onion and garlic until softened, about 4 minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a container and season with seasoning. Mix well until blended. If the mixture seems too soft, add some more breading.

With your fingers, shape the mixture into elongated patties a bit bigger than a walnut but less bulky than an large egg, and place them on a tray topped with wax paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, warm cooking oil to a depth of about 1 centimeter. Fry the fritters a few at a time for 2–3 minutes on both sides, rotating so they are golden completely, then transfer on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only tasty but also a highly wholesome bite or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pan and submerge with plenty of water. Boil over a medium heat for about 20 minutes or until almost cooked, adding more water to maintain the legumes covered if required.

Mix in the cracked wheat and keep cooking until tender. Drain the mixture completely and put aside in a container.

Heat 50% of the