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Leek Patties

Small fried patties, typically known as keftedes, stand as a cherished speciality in Jewish culinary traditions. These particular leek fritters present a flavorful fusion of hearty ground beef with the gentle, sweetly mild essence of leeks, making them truly crave-worthy.

Makes 12

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

Thoroughly wash the green leeks carefully and trim off the roots and most of the green stalk. Cut lengthwise along the length then into half-inch rounds. Put in a large skillet and cover with cold water, then cook over a medium flame for about twenty minutes or until tender.

Strain the leeks and transfer in a big bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and flavor liberally with seasoning. Stir well using your hands then shape a couple of spoonfuls into a croquette, shaping a bit. Set on a platter and proceed for the remaining of the mixture.

Heat olive oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is ready, brown the fritters in batches until golden on all sides. (Do not fill the frying pan as this reduces the heat of the oil.) Remove the ready fritters to a tray topped with kitchen paper and let to rest.

Present with lemon wedges.

Spinach Patties

These cheesy spinach croquettes are a genuine delight. The crunchy crust reveals a soft interior. The spinach brings a vibrant, slightly green note, while the dairy provides a rich, flavorful smoothness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

If using raw spinach, clean it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Place in a deep pan with a bit of water over a medium heat. Once cooked, strain in a strainer for about 15 mins, then press out any extra water and put aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Warm the oil in a pan over a medium heat and saute the chopped onion and minced garlic until tender, about four minutes. Take off the flame.

Combine the wilted spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Mix completely until blended. If the mixture looks too soft, add some extra breadcrumbs.

With your fingers, form the preparation into oval croquettes somewhat larger than a nut but smaller than an chicken egg, and set them on a baking sheet covered with wax paper. Wrap and cool for at least 60 minutes.

In a wide pan over medium heat, heat olive oil to a depth of about half an inch. Brown the fritters a small batch for a couple of minutes on both sides, flipping so they are golden brown completely, then put on absorbent paper.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only delicious but also a highly wholesome bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the brown lentils in a pot and cover with plenty of water. Simmer over a moderate heat for about 20 mins or until partially softened, pouring additional water to keep the lentils immersed if necessary.

Stir in the bulgur wheat and continue cooking until softened. Strain the ingredients thoroughly and put aside in a mixing bowl.

Heat half of the