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Leek Patties

Small crispy fritters, commonly referred to as keftedes, stand as a beloved delicacy in Jewish culinary traditions. These leek croquettes deliver a tasty fusion of savory minced beef with the gentle, slightly sweet flavour of tender leeks, making them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Wash the green leeks well and trim off the root ends and most of the dark green parts. Slice into halves longways then into 1.5cm slices. Transfer in a deep pan and fill with fresh water, then cook over a medium heat for about 20 mins or until softened.

Drain the softened leeks and put in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and spice and spice well with salt and pepper. Mix well using your fingers then form a several tablespoonfuls into a croquette, flattening a little. Set on a plate and continue for the balance of the ingredients.

Preheat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the olive oil is ready, cook the patties in small groups until crispy on both sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Transfer the ready fritters to a dish covered with absorbent paper and let to drain.

Offer with lemon slices.

Spinach Croquettes

These delightful spinach with cheese patties are a true treat. The golden exterior opens up to a smooth center. The leafy spinach adds a vibrant, somewhat natural taste, while the grated cheese provides a rich, savory smoothness. Feel free to swap the cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, wash it well, removing any stalks, and coarsely chop it into big pieces. Put in a large saucepan with a little hot water over a medium heat. Once softened, remove in a sieve for about 15 minutes, then press out any extra water and set aside.

When working with defrosted spinach, thoroughly squeeze out extra water.

Preheat the oil in a pan over a medium heat and saute the onion and minced garlic until translucent, about 4 minutes. Turn off the stove.

Place the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Mix well until blended. If the dough appears too loose, add some more crumbs.

With your fingers, mold the dough into oval croquettes a bit bigger than a walnut but smaller than an large egg, and put them on a tray covered with baking paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, warm olive oil to a amount of about half an inch. Cook the patties a small batch for two to three minutes each side, flipping so they are crispy all over, then place on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these croquettes are not only flavorful but also a highly wholesome appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the dry lentils in a saucepan and cover with enough cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, including extra liquid to maintain the legumes immersed if required.

Stir in the cracked wheat and keep cooking until tender. Remove the water from the ingredients thoroughly and set aside in a bowl.

Heat a portion of the