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Leek Patties

Small pan-fried patties, typically referred to as keftedes, are a treasured delicacy in Jewish cuisine. These wonderful leek croquettes present a delicious blend of rich minced beef with the delicate, sweetly mild essence of tender leeks, rendering them truly addictive.

Yields 12

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

Clean the leeks properly and remove the root ends and most of the green stalk. Slice lengthwise along the length then into 1.5-centimeter pieces. Place in a deep pan and submerge with water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a big bowl with the minced beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and flavor liberally with salt and pepper. Stir well using your hands then shape a few spoonfuls into a patty, shaping a slightly. Place on a plate and proceed for the balance of the preparation.

Warm oil in a pan to a depth of about 2cm over a moderate heat. When the oil is ready, brown the fritters in small batches until golden on each side. (Do not fill the frying pan as this reduces the temperature of the oil.) Remove the finished patties to a dish lined with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a real pleasure. The golden outside opens up to a creamy center. The spinach brings a fresh, slightly natural note, while the grated cheese offers a deep, savory richness. It's possible to replace the dairy cheese with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it thoroughly, getting rid of any hard stems, and cut into it into big pieces. Put in a large saucepan with a little liquid over a medium heat. Once softened, strain in a strainer for about 15 mins, then remove any remaining moisture and reserve.

If using defrosted spinach, thoroughly squeeze out excess liquid.

Heat the oil in a frying pan over a medium heat and saute the diced onion and garlic until translucent, about a few minutes. Turn off the heat.

Place the prepared spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, red spice, breading and eggs in a container and flavor with seasoning. Combine thoroughly until incorporated. If the dough seems too soft, incorporate some additional crumbs.

By hand, mold the mixture into elongated patties slightly larger than a walnut but more compact than an chicken egg, and set them on a baking sheet topped with baking paper. Wrap and chill for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a amount of about 1cm. Brown the croquettes a few at a time for a couple of minutes per side, turning so they are crispy completely, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only tasty but also a wonderfully healthy bite or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the brown lentils in a pan and submerge with ample water. Boil over a medium flame for about twenty minutes or until nearly done, adding additional water to keep the lentils covered if needed.

Mix in the cracked wheat and continue cooking until tender. Strain the lentils and burghul well and put aside in a container.

Heat half of the