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Leek Croquettes

Bite-sized pan-fried patties, commonly referred to as keftedes, represent a beloved signature dish in Jewish cooking. These wonderful leek patties deliver a delicious fusion of savory beef with the delicate, mildly sweet taste of tender leeks, rendering them truly irresistible.

Makes 12

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

Wash the fresh leeks carefully and cut away the roots and the majority of the green stalk. Slice in half lengthways then into half-inch pieces. Place in a large skillet and submerge with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Strain the cooked leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and flavor liberally with salt and pepper. Mix completely using your hands then mold a couple of scoops into a patty, shaping a bit. Place on a tray and repeat for the rest of the ingredients.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a medium flame. When the oil is hot, fry the fritters in small batches until crispy on both sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Take out the finished patties to a dish covered with absorbent paper and let to drain.

Present with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a true pleasure. The crunchy outside gives way to a creamy interior. The leafy spinach brings a fresh, somewhat natural note, while the cheese offers a rich, savory creaminess. It's possible to replace the dairy cheese with cooked, pureed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to serve

If using raw spinach, clean it thoroughly, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a little water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then press out any extra water and put aside.

For defrosted spinach, carefully squeeze out extra water.

Preheat the oil in a pan over a medium heat and fry the diced onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, red spice, dry crumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine completely until combined. If the mixture appears too soft, incorporate some extra breading.

Using your hands, mold the mixture into oval shapes slightly larger than a nut but less bulky than an chicken egg, and set them on a baking sheet topped with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, preheat cooking oil to a depth of about 1 centimeter. Brown the fritters a small batch for two to three minutes per side, turning so they are golden brown all over, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these patties are not only tasty but also a wonderfully nutritious bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and lemon slices, to serve

Add the dry lentils in a pan and fill with ample fresh water. Boil over a medium heat for about twenty minutes or until partially softened, adding more water to keep the pulses covered if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the lentils and burghul well and set aside in a bowl.

Heat a portion of the