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Leek Patties

Petite fried patties, commonly referred to as keftedes, are a beloved signature dish in Jewish culinary traditions. These leek croquettes present a delicious fusion of rich ground beef with the delicate, slightly sweet flavour of leeks, and they are absolutely addictive.

Produces 12

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

Thoroughly wash the fresh leeks properly and remove the root ends and the bulk of the green stalk. Slice into halves lengthways then into 1.5cm slices. Transfer in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and put in a big bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and season liberally with pepper and salt. Mix thoroughly using your palms then form a couple of scoops into a patty, pressing a slightly. Place on a plate and proceed for the balance of the preparation.

Warm olive oil in a pan to a amount of about ¾ inch over a medium flame. When the oil is sizzling, cook the patties in small groups until golden brown on each side. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the cooked fritters to a plate topped with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Croquettes

These delightful spinach and cheese croquettes are a genuine treat. The crunchy crust opens up to a smooth interior. The fresh spinach adds a bright, slightly green note, while the dairy provides a deep, flavorful creaminess. Feel free to swap the cheesy element with cooked, crushed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For fresh spinach, clean it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a big pot with a small amount liquid over a moderate heat. Once cooked, strain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

If using previously frozen spinach, thoroughly press out excess liquid.

Preheat the cooking oil in a skillet over a moderate heat and fry the chopped onion and minced garlic until translucent, about 4 minutes. Take off the flame.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and season with salt and pepper. Mix completely until combined. If the preparation looks too wet, mix in some additional breading.

By hand, shape the dough into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and place them on a plate lined with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1cm. Fry the fritters a few at a time for a couple of minutes each side, flipping so they are golden everywhere, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only delicious but also a wonderfully nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Put the dry lentils in a saucepan and submerge with ample water. Cook over a medium flame for about twenty minutes or until partially softened, including additional water to keep the legumes covered if necessary.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the lentils and burghul completely and put aside in a container.

Heat 50% of the