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Leek Patties

Bite-sized fried croquettes, often called keftedes, are a cherished signature dish in Jewish cooking. These particular leek fritters deliver a flavorful fusion of rich beef with the subtle, slightly sweet taste of fresh leeks, rendering them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and trim off the roots and the majority of the dark green parts. Chop into halves lengthways then into 1.5cm pieces. Transfer in a large skillet and fill with water, then simmer over a medium heat for about 20 minutes or until tender.

Drain the softened leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and spice liberally with pepper and salt. Stir thoroughly using your hands then shape a couple of tablespoonfuls into a croquette, pressing a slightly. Set on a platter and repeat for the rest of the preparation.

Warm oil in a frying pan to a level of about ¾ inch over a moderate heat. When the oil is hot, fry the croquettes in small batches until golden brown on each side. (Do not fill the pan as this lowers the temperature of the oil.) Remove the ready croquettes to a tray topped with absorbent paper and permit to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real pleasure. The crunchy crust reveals a smooth filling. The fresh spinach adds a bright, moderately natural note, while the grated cheese provides a savory, savory creaminess. Feel free to swap the cheesy element with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to serve

For fresh spinach, rinse it well, discarding any stalks, and roughly chop it into large chunks. Transfer in a large saucepan with a little water over a medium flame. Once cooked, drain in a strainer for about a quarter hour, then press out any extra water and put aside.

If using thawed frozen spinach, thoroughly squeeze out extra water.

Preheat the cooking oil in a skillet over a medium heat and saute the onion and garlic until translucent, about four minutes. Take off the heat.

Combine the prepared spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine well until incorporated. If the mixture seems too loose, mix in some more breading.

Using your hands, form the dough into oval shapes slightly larger than a nut but less bulky than an chicken egg, and put them on a tray covered with wax paper. Cover and chill for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a amount of about half an inch. Fry the croquettes a few at a time for two to three minutes per side, rotating so they are crispy everywhere, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only delicious but also a wonderfully nutritious snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Add the brown lentils in a saucepan and fill with ample water. Boil over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils immersed if necessary.

Add the bulgur wheat and continue cooking until tender. Remove the water from the ingredients thoroughly and reserve in a container.

Heat a portion of the