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Leek Patties

Bite-sized crispy croquettes, often known as keftedes, represent a cherished speciality in Jewish cuisine. These leek fritters deliver a tasty fusion of rich minced beef with the subtle, mildly sweet flavour of tender leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to accompany

Wash the leeks carefully and trim off the roots and the bulk of the green tops. Slice lengthwise along the length then into 1.5cm pieces. Place in a large skillet and submerge with fresh water, then heat over a medium flame for about twenty minutes or until tender.

Drain the softened leeks and put in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and season generously with seasoning. Stir well using your palms then shape a few spoonfuls into a croquette, shaping a slightly. Set on a tray and repeat for the remaining of the ingredients.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium flame. When the olive oil is sizzling, brown the fritters in small groups until crispy on all sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Transfer the cooked croquettes to a plate topped with paper towel and let to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese fritters are a real pleasure. The crispy exterior opens up to a smooth interior. The leafy spinach brings a vibrant, slightly green flavor, while the grated cheese provides a deep, savory richness. You can substitute the cheese with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it well, discarding any tough stems, and cut into it into sizable portions. Put in a big pot with a bit of liquid over a medium heat. Once cooked, remove in a colander for about 15 minutes, then squeeze out any excess liquid and set aside.

If using defrosted spinach, thoroughly remove excess liquid.

Preheat the cooking oil in a pan over a medium heat and cook the diced onion and minced garlic until tender, about a few minutes. Take off the heat.

Place the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and season with seasoning. Combine thoroughly until incorporated. If the preparation seems too soft, incorporate some extra crumbs.

By hand, form the preparation into oval croquettes somewhat larger than a walnut but more compact than an chicken egg, and put them on a plate covered with parchment paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, warm cooking oil to a level of about 1 centimeter. Fry the patties a handful for a couple of minutes per side, turning so they are golden brown completely, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely nutritious snack or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Add the lentils in a saucepan and fill with plenty of water. Simmer over a medium flame for about 20 minutes or until partially softened, including additional water to ensure the lentils covered if required.

Add the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul well and set aside in a bowl.

Preheat 50% of the