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Leek Patties

Petite pan-fried patties, commonly referred to as keftedes, stand as a beloved signature dish in Jewish culinary traditions. These wonderful leek croquettes present a delicious blend of hearty beef with the subtle, slightly sweet flavour of tender leeks, and they are absolutely addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to accompany

Clean the fresh leeks well and trim off the roots and the majority of the dark green parts. Slice into halves lengthways then into 1.5-centimeter rounds. Put in a deep pan and submerge with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor well with seasoning. Stir thoroughly using your hands then form a few tablespoonfuls into a croquette, shaping a little. Put on a tray and proceed for the rest of the ingredients.

Warm olive oil in a pan to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, fry the croquettes in small groups until crispy on each side. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Remove the cooked fritters to a tray covered with absorbent paper and permit to drain.

Present with fresh lemon.

Spinach Croquettes

These spinach with cheese fritters are a true treat. The crispy crust opens up to a smooth filling. The leafy spinach imparts a vibrant, slightly natural note, while the dairy offers a deep, savory smoothness. Feel free to swap the cheese with steamed, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

For leafy greens, rinse it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Place in a big pot with a bit of liquid over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

When working with previously frozen spinach, completely squeeze out extra water.

Warm the cooking oil in a pan over a moderate heat and fry the onion and garlic cloves until translucent, about a few minutes. Take off the flame.

Combine the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Mix thoroughly until combined. If the dough appears too loose, incorporate some extra crumbs.

With your fingers, mold the preparation into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a tray covered with wax paper. Cover and chill for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a amount of about 1 centimeter. Fry the fritters a handful for two to three minutes each side, rotating so they are crispy everywhere, then place on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these croquettes are not only flavorful but also a highly healthy appetizer or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a pot and submerge with plenty of water. Cook over a medium flame for about 20 mins or until almost cooked, pouring extra liquid to keep the lentils covered if necessary.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients well and put aside in a bowl.

Preheat a portion of the