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Leek Patties

Petite pan-fried patties, typically known as keftedes, represent a beloved speciality in Jewish cooking. These wonderful leek croquettes offer a delicious fusion of rich ground beef with the gentle, sweetly mild essence of fresh leeks, making them truly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Clean the green leeks properly and remove the roots and the majority of the dark green parts. Cut in half along the length then into 1.5cm slices. Put in a deep pan and fill with water, then simmer over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Mix well using your hands then shape a few spoonfuls into a croquette, pressing a slightly. Set on a platter and repeat for the remaining of the preparation.

Warm cooking oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is ready, fry the croquettes in small groups until crispy on each side. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Remove the ready croquettes to a dish lined with paper towel and allow to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a real treat. The crunchy exterior reveals a creamy center. The spinach imparts a fresh, slightly natural flavor, while the dairy provides a deep, flavorful creaminess. You can substitute the dairy cheese with cooked, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it well, removing any stalks, and cut into it into big pieces. Place in a deep pan with a small amount water over a moderate heat. Once wilted, strain in a colander for about 15 minutes, then press out any remaining moisture and set aside.

For defrosted spinach, carefully press out extra water.

Preheat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and flavor with pepper and salt. Combine completely until blended. If the preparation seems too soft, incorporate some additional crumbs.

By hand, shape the preparation into oval shapes somewhat larger than a nut but smaller than an egg, and set them on a plate lined with parchment paper. Wrap and cool for at least 1 hour.

In a large frying pan over medium heat, heat oil to a depth of about half an inch. Fry the patties a few at a time for a couple of minutes per side, turning so they are golden brown everywhere, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only flavorful but also a extremely wholesome appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a pan and cover with ample water. Cook over a moderate heat for about 20 minutes or until nearly done, adding additional water to maintain the pulses immersed if required.

Add the cracked wheat and keep cooking until fully cooked. Drain the mixture well and reserve in a container.

Warm half of the