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Leek Patties

Small pan-fried croquettes, commonly called keftedes, stand as a beloved delicacy in Jewish culinary traditions. These particular leek patties deliver a tasty combination of rich minced beef with the gentle, mildly sweet essence of leeks, and they are utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and cut away the root ends and the bulk of the green tops. Chop lengthwise along the length then into 1.5cm slices. Place in a deep frying pan and cover with cold water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and spice and spice liberally with pepper and salt. Combine well using your palms then shape a couple of spoonfuls into a croquette, flattening a little. Set on a plate and repeat for the remaining of the ingredients.

Preheat cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is sizzling, fry the patties in batches until crispy on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the ready fritters to a plate covered with absorbent paper and permit to cool.

Offer with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a true treat. The crispy outside opens up to a creamy filling. The fresh spinach brings a bright, moderately earthy note, while the grated cheese gives a savory, umami smoothness. Feel free to swap the cheesy element with boiled, crushed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

For fresh spinach, clean it well, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a deep pan with a small amount water over a medium heat. Once cooked, remove in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a frying pan over a medium heat and saute the onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and garlic, kefalotyri, ricotta, spice, paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Mix thoroughly until blended. If the preparation looks too soft, incorporate some more breadcrumbs.

Using your hands, shape the dough into elongated patties slightly larger than a walnut but more compact than an large egg, and put them on a baking sheet topped with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over moderate heat, preheat olive oil to a depth of about 1cm. Brown the croquettes a small batch for a couple of minutes on both sides, turning so they are golden everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only delicious but also a extremely healthy appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to preference
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and cover with plenty of cold water. Cook over a medium flame for about 20 mins or until almost cooked, including additional water to maintain the pulses immersed if necessary.

Add the cracked wheat and keep cooking until fully cooked. Drain the ingredients well and set aside in a bowl.

Heat half of the