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Leek Patties

Bite-sized crispy fritters, commonly referred to as keftedes, represent a cherished signature dish in Jewish culinary traditions. These wonderful leek croquettes offer a flavorful blend of rich ground beef with the subtle, sweetly mild taste of tender leeks, and they are truly irresistible.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Wash the leeks well and cut away the root ends and the bulk of the dark green parts. Slice lengthwise longways then into half-inch rounds. Put in a large skillet and fill with cold water, then heat over a moderate heat for about 20 minutes or until softened.

Drain the leeks and place in a large mixing bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and spice liberally with pepper and salt. Mix completely using your palms then form a several tablespoonfuls into a patty, pressing a bit. Set on a platter and continue for the rest of the mixture.

Heat oil in a pan to a level of about 2cm over a moderate heat. When the heated oil is hot, cook the fritters in small groups until crispy on each side. (Do not fill the pan as this reduces the temperature of the oil.) Transfer the finished croquettes to a plate lined with kitchen paper and let to rest.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a real treat. The golden crust opens up to a smooth filling. The spinach adds a vibrant, slightly green note, while the grated cheese offers a savory, flavorful richness. Feel free to swap the cheese with boiled, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to accompany

If using raw spinach, rinse it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Transfer in a deep pan with a small amount hot water over a moderate heat. Once wilted, drain in a colander for about 15 minutes, then press out any extra water and reserve.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Heat the olive oil in a skillet over a moderate heat and fry the onion and minced garlic until tender, about a few minutes. Remove from the heat.

Combine the cooked spinach, fried onion and garlic, kefalotyri, ricotta, spice, sweet paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Mix well until blended. If the mixture looks too wet, incorporate some additional breading.

By hand, form the mixture into oval croquettes somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet topped with baking paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium heat, warm olive oil to a depth of about 1cm. Brown the fritters a handful for two to three minutes on both sides, turning so they are golden brown everywhere, then transfer on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

With their golden crust and tender interior, these croquettes are not only tasty but also a wonderfully wholesome bite or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and submerge with plenty of fresh water. Cook over a medium heat for about 20 mins or until partially softened, adding additional water to maintain the lentils immersed if necessary.

Add the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients completely and reserve in a bowl.

Warm 50% of the