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Leek Croquettes

Petite pan-fried croquettes, often called keftedes, represent a beloved signature dish in Jewish culinary traditions. These leek croquettes offer a delicious blend of hearty minced beef with the delicate, sweetly mild essence of leeks, rendering them absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the leeks well and cut away the root ends and the majority of the green tops. Cut into halves longways then into 1.5-centimeter slices. Place in a deep pan and cover with water, then cook over a medium flame for about twenty minutes or until softened.

Remove the water from the softened leeks and put in a mixing bowl with the ground beef, eggs, crumbs, dill, parsley and spice and spice liberally with seasoning. Combine thoroughly using your fingers then mold a couple of scoops into a croquette, shaping a little. Place on a platter and continue for the remaining of the preparation.

Heat oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is ready, brown the croquettes in small groups until crispy on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the finished fritters to a dish lined with paper towel and let to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine pleasure. The crunchy outside gives way to a smooth filling. The fresh spinach imparts a fresh, somewhat green flavor, while the cheese provides a savory, flavorful smoothness. You can substitute the cheesy element with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it carefully, getting rid of any stalks, and cut into it into big pieces. Put in a big pot with a little water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then press out any excess liquid and put aside.

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

Preheat the cooking oil in a pan over a moderate heat and saute the chopped onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Combine the cooked spinach, fried onion and softened garlic, grated cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a large bowl and season with pepper and salt. Stir thoroughly until combined. If the dough looks too loose, incorporate some additional crumbs.

By hand, shape the mixture into elongated patties slightly larger than a nut but smaller than an chicken egg, and set them on a plate lined with wax paper. Cover and chill for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a level of about 1 centimeter. Brown the fritters a small batch for 2–3 minutes each side, turning so they are crispy everywhere, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

With their golden crust and soft inside, these croquettes are not only flavorful but also a extremely nutritious appetizer or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to accompany

Place the dry lentils in a pot and cover with enough fresh water. Simmer over a moderate heat for about 20 minutes or until nearly done, including more water to maintain the pulses immersed if necessary.

Stir in the cracked wheat and continue cooking until tender. Strain the ingredients completely and set aside in a mixing bowl.

Preheat a portion of the