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Leek Patties

Bite-sized pan-fried croquettes, typically referred to as keftedes, represent a treasured speciality in Jewish culinary traditions. These leek fritters present a delicious fusion of hearty beef with the subtle, mildly sweet essence of fresh leeks, and they are truly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks well and remove the root ends and most of the green tops. Cut into halves lengthways then into half-inch slices. Transfer in a deep pan and submerge with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and paprika and flavor generously with pepper and salt. Mix completely using your hands then form a few tablespoonfuls into a croquette, flattening a slightly. Set on a platter and repeat for the remaining of the preparation.

Preheat oil in a frying pan to a level of about 2cm over a medium heat. When the oil is sizzling, fry the croquettes in small batches until golden brown on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Transfer the ready patties to a tray covered with kitchen paper and let to drain.

Serve with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a true treat. The golden outside opens up to a soft center. The spinach brings a fresh, somewhat green taste, while the dairy gives a savory, umami smoothness. You can substitute the dairy cheese with cooked, pureed spuds if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, wash it carefully, getting rid of any stalks, and coarsely chop it into large chunks. Transfer in a big pot with a small amount hot water over a medium heat. Once softened, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, completely squeeze out extra water.

Heat the cooking oil in a frying pan over a medium heat and saute the diced onion and minced garlic until translucent, about a few minutes. Remove from the stove.

Place the cooked spinach, fried onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and season with seasoning. Combine thoroughly until blended. If the mixture looks too soft, add some additional crumbs.

Using your hands, shape the mixture into elongated patties slightly larger than a walnut shell but more compact than an egg, and put them on a plate lined with wax paper. Cover and refrigerate for at least one hour.

In a wide pan over medium heat, heat olive oil to a depth of about 1 centimeter. Fry the croquettes a small batch for a couple of minutes per side, turning so they are golden completely, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully healthy bite or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Place the lentils in a saucepan and fill with ample cold water. Cook over a medium heat for about 20 minutes or until nearly done, adding additional water to keep the lentils submerged if necessary.

Stir in the bulgur wheat and proceed cooking until softened. Drain the lentils and burghul thoroughly and set aside in a bowl.

Warm half of the