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Leek Croquettes

Petite crispy fritters, commonly referred to as keftedes, represent a beloved signature dish in Jewish culinary traditions. These particular leek croquettes offer a delicious blend of savory minced beef with the gentle, mildly sweet taste of tender leeks, making them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the leeks carefully and cut away the roots and the majority of the green stalk. Slice in half along the length then into 1.5cm pieces. Place in a large skillet and submerge with water, then simmer over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and place in a big bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and paprika and season liberally with salt and pepper. Combine completely using your palms then form a few spoonfuls into a croquette, shaping a bit. Set on a tray and continue for the balance of the preparation.

Warm cooking oil in a frying pan to a level of about 2cm over a medium flame. When the olive oil is ready, cook the croquettes in batches until golden on all sides. (Do not fill the frying pan as this lowers the oil temperature of the oil.) Remove the finished croquettes to a plate covered with absorbent paper and permit to rest.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach croquettes are a true treat. The crispy exterior reveals a smooth filling. The fresh spinach adds a vibrant, moderately earthy taste, while the grated cheese offers a savory, flavorful richness. You can substitute the dairy cheese with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon slices, to garnish

If using raw spinach, rinse it carefully, removing any tough stems, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount hot water over a medium heat. Once softened, remove in a colander for about 15 mins, then press out any excess liquid and put aside.

If using thawed frozen spinach, thoroughly press out unwanted moisture.

Heat the oil in a skillet over a medium heat and cook the chopped onion and minced garlic until translucent, about 4 minutes. Remove from the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Stir completely until combined. If the dough looks too loose, mix in some additional crumbs.

By hand, form the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an egg, and set them on a tray topped with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over moderate heat, warm cooking oil to a amount of about 1 centimeter. Cook the fritters a small batch for a couple of minutes on both sides, turning so they are golden brown completely, then put on paper towel.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only flavorful but also a wonderfully nutritious snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon slices, to accompany

Put the dry lentils in a pan and fill with ample cold water. Boil over a medium flame for about 20 minutes or until almost cooked, including extra liquid to keep the legumes immersed if required.

Mix in the bulgur wheat and keep cooking until tender. Drain the mixture thoroughly and set aside in a bowl.

Preheat 50% of the