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Leek Croquettes

Bite-sized pan-fried fritters, often known as keftedes, are a beloved speciality in Jewish cooking. These leek croquettes present a tasty combination of hearty ground beef with the delicate, sweetly mild essence of leeks, making them utterly addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the green leeks carefully and trim off the base and the majority of the dark green parts. Chop in half longways then into 1.5cm pieces. Place in a deep pan and fill with cold water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and season liberally with seasoning. Combine well using your hands then shape a couple of tablespoonfuls into a patty, flattening a bit. Set on a tray and repeat for the remaining of the mixture.

Preheat olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the oil is sizzling, fry the croquettes in small batches until golden brown on all sides. (Avoid overcrowding the skillet as this drops the heat of the oil.) Take out the ready croquettes to a plate covered with absorbent paper and let to rest.

Offer with fresh lemon.

Spinach Patties

These spinach with cheese patties are a real delight. The crispy crust opens up to a creamy filling. The fresh spinach brings a bright, somewhat green note, while the cheese gives a savory, savory creaminess. You can substitute the cheesy element with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to serve

For raw spinach, rinse it well, removing any tough stems, and cut into it into sizable portions. Transfer in a deep pan with a small amount water over a medium heat. Once cooked, strain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

If using defrosted spinach, carefully press out extra water.

Warm the cooking oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until tender, about four minutes. Take off the heat.

Put the prepared spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the mixture looks too wet, mix in some extra breadcrumbs.

With your fingers, shape the dough into oval croquettes slightly larger than a walnut shell but smaller than an large egg, and place them on a plate lined with wax paper. Wrap and chill for at least 1 hour.

In a big skillet over moderate heat, heat cooking oil to a level of about 1cm. Fry the fritters a handful for 2–3 minutes on both sides, turning so they are golden brown all over, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only delicious but also a extremely healthy snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a saucepan and fill with ample cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, adding more water to maintain the legumes covered if needed.

Stir in the cracked wheat and continue cooking until fully cooked. Remove the water from the ingredients thoroughly and reserve in a bowl.

Warm half of the