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Leek Croquettes

Small pan-fried patties, typically known as keftedes, are a beloved signature dish in Jewish culinary traditions. These wonderful leek patties offer a delicious fusion of rich beef with the subtle, mildly sweet essence of fresh leeks, and they are truly crave-worthy.

Yields 12

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

Wash the leeks properly and remove the base and most of the dark green parts. Cut lengthwise lengthways then into 1.5-centimeter pieces. Place in a large skillet and cover with cold water, then heat over a moderate heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and paprika and spice generously with salt and pepper. Stir completely using your hands then mold a several scoops into a ball, flattening a bit. Place on a plate and continue for the balance of the mixture.

Heat olive oil in a pan to a depth of about ¾ inch over a medium heat. When the oil is ready, fry the croquettes in small groups until golden on each side. (Do not fill the pan as this drops the heat of the oil.) Take out the ready patties to a plate topped with absorbent paper and let to rest.

Serve with lemon wedges.

Keftes de Espinacha

These spinach and cheese patties are a true treat. The crispy exterior gives way to a soft interior. The leafy spinach brings a fresh, somewhat green flavor, while the grated cheese provides a rich, savory smoothness. You can substitute the dairy cheese with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

For raw spinach, clean it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a deep pan with a little liquid over a medium heat. Once cooked, drain in a strainer for about 15 minutes, then press out any extra water and put aside.

For previously frozen spinach, carefully press out extra water.

Warm the oil in a skillet over a medium heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Remove from the stove.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a container and flavor with seasoning. Combine thoroughly until combined. If the mixture looks too soft, add some additional crumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a nut but smaller than an large egg, and put them on a plate topped with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a level of about 1 centimeter. Fry the croquettes a small batch for 2–3 minutes per side, turning so they are golden brown completely, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

With their golden crust and tender interior, these fritters are not only tasty but also a wonderfully nutritious appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to accompany

Put the brown lentils in a saucepan and submerge with ample cold water. Simmer over a medium heat for about twenty minutes or until partially softened, including additional water to maintain the lentils submerged if necessary.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the ingredients well and set aside in a mixing bowl.

Preheat a portion of the