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Leek Patties

Small pan-fried croquettes, commonly referred to as keftedes, represent a beloved delicacy in Jewish cuisine. These leek fritters offer a delicious fusion of savory ground beef with the delicate, mildly sweet flavour of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks well and remove the roots and most of the green tops. Cut into halves longways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and paprika and season liberally with seasoning. Mix thoroughly using your fingers then shape a several spoonfuls into a patty, shaping a slightly. Set on a platter and continue for the rest of the mixture.

Preheat oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the olive oil is hot, brown the patties in small batches until crispy on both sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Remove the finished fritters to a tray topped with paper towel and let to rest.

Offer with lemon wedges.

Spinach Croquettes

These delightful spinach and cheese croquettes are a real pleasure. The crunchy exterior gives way to a soft interior. The spinach brings a vibrant, somewhat earthy taste, while the grated cheese offers a savory, savory richness. Feel free to swap the dairy cheese with steamed, crushed potato if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

For fresh spinach, wash it carefully, discarding any stalks, and coarsely chop it into big pieces. Transfer in a deep pan with a small amount liquid over a medium flame. Once cooked, remove in a sieve for about 15 mins, then remove any extra water and reserve.

For defrosted spinach, carefully press out extra water.

Heat the cooking oil in a pan over a medium heat and cook the diced onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Place the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and season with pepper and salt. Stir well until incorporated. If the mixture appears too loose, add some more breadcrumbs.

Using your hands, shape the mixture into oval croquettes slightly larger than a walnut shell but less bulky than an egg, and set them on a plate lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a depth of about half an inch. Brown the patties a small batch for two to three minutes each side, flipping so they are golden completely, then place on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

With their golden crust and moist center, these croquettes are not only delicious but also a extremely healthy bite or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pot and fill with ample water. Simmer over a medium heat for about twenty minutes or until partially softened, including additional water to ensure the legumes submerged if required.

Mix in the cracked wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and put aside in a mixing bowl.

Heat a portion of the