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Leek Patties

Small crispy patties, commonly known as keftedes, are a beloved signature dish in Jewish culinary traditions. These wonderful leek fritters present a flavorful combination of savory ground beef with the gentle, sweetly mild taste of tender leeks, making them utterly crave-worthy.

Yields 12

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

Clean the green leeks well and trim off the root ends and the majority of the dark green parts. Slice lengthwise longways then into 1.5-centimeter pieces. Place in a deep frying pan and fill with water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, breadcrumbs, chopped dill, chopped parsley and paprika and flavor generously with seasoning. Mix well using your hands then shape a several tablespoonfuls into a ball, shaping a bit. Put on a platter and continue for the rest of the ingredients.

Preheat oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, brown the croquettes in small groups until crispy on both sides. (Avoid overcrowding the skillet as this lowers the heat of the cooking oil.) Take out the cooked croquettes to a tray covered with absorbent paper and let to cool.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese croquettes are a genuine delight. The crunchy exterior gives way to a soft filling. The leafy spinach imparts a fresh, slightly natural flavor, while the grated cheese offers a savory, umami creaminess. Feel free to swap the cheesy element with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to serve

For fresh spinach, rinse it carefully, getting rid of any tough stems, and roughly chop it into big pieces. Transfer in a big pot with a bit of liquid over a medium heat. Once cooked, strain in a sieve for about 15 mins, then squeeze out any extra water and put aside.

If using thawed frozen spinach, completely remove extra water.

Preheat the olive oil in a pan over a moderate heat and saute the onion and garlic cloves until softened, about four minutes. Take off the heat.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and flavor with pepper and salt. Stir completely until combined. If the mixture looks too wet, mix in some additional breadcrumbs.

With your fingers, mold the preparation into oval shapes slightly larger than a walnut but less bulky than an egg, and put them on a plate topped with baking paper. Wrap and refrigerate for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a amount of about half an inch. Fry the croquettes a few at a time for two to three minutes each side, flipping so they are golden all over, then put on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only tasty but also a wonderfully nutritious bite or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to accompany

Add the lentils in a pot and cover with plenty of cold water. Simmer over a moderate heat for about twenty minutes or until nearly done, adding additional water to keep the lentils submerged if needed.

Mix in the cracked wheat and keep cooking until tender. Strain the ingredients completely and put aside in a container.

Warm 50% of the