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Leek Patties

Petite fried croquettes, typically called keftedes, represent a treasured delicacy in Jewish cuisine. These wonderful leek croquettes present a delicious combination of hearty ground beef with the gentle, mildly sweet flavour of fresh leeks, making them truly crave-worthy.

Makes 12

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

Thoroughly wash the green leeks properly and trim off the roots and the majority of the dark green parts. Slice into halves along the length then into 1.5cm rounds. Transfer in a deep pan and cover with fresh water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Mix thoroughly using your palms then mold a several spoonfuls into a patty, flattening a bit. Place on a plate and continue for the remaining of the preparation.

Warm oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, fry the croquettes in small batches until crispy on each side. (Don't overcrowd the frying pan as this drops the heat of the oil.) Transfer the cooked croquettes to a plate topped with paper towel and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach and cheese croquettes are a real delight. The golden crust reveals a creamy filling. The leafy spinach imparts a bright, moderately natural note, while the dairy provides a deep, savory creaminess. Feel free to swap the cheesy element with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Olive oil for frying (or alternatively vegetable oil)
• Fresh lemon, to garnish

For fresh spinach, clean it thoroughly, discarding any stalks, and roughly chop it into large chunks. Put in a big pot with a small amount liquid over a medium flame. Once cooked, remove in a sieve for about 15 mins, then press out any remaining moisture and reserve.

If using thawed frozen spinach, thoroughly press out unwanted moisture.

Heat the oil in a frying pan over a moderate heat and saute the onion and garlic until tender, about four minutes. Turn off the heat.

Combine the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, spice, paprika, dry crumbs and beaten eggs in a container and flavor with seasoning. Combine completely until combined. If the dough looks too soft, add some extra breading.

With your fingers, mold the preparation into oval shapes a bit bigger than a nut but smaller than an egg, and put them on a plate topped with parchment paper. Cover and cool for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a depth of about half an inch. Cook the croquettes a handful for two to three minutes on both sides, rotating so they are golden completely, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only flavorful but also a highly wholesome snack or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Place the lentils in a pot and cover with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, pouring more water to keep the lentils covered if needed.

Mix in the cracked wheat and proceed cooking until softened. Remove the water from the ingredients well and put aside in a mixing bowl.

Warm half of the