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Leek Patties

Small pan-fried croquettes, typically called keftedes, are a treasured delicacy in Jewish cuisine. These leek croquettes deliver a delicious blend of rich beef with the subtle, slightly sweet taste of tender leeks, making them truly irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks well and remove the root ends and the majority of the dark green parts. Slice lengthwise along the length then into 1.5cm pieces. Transfer in a large skillet and fill with fresh water, then simmer over a medium flame for about 20 mins or until softened.

Remove the water from the softened leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, parsley and paprika and flavor generously with salt and pepper. Combine well using your palms then mold a few tablespoonfuls into a ball, shaping a slightly. Set on a plate and continue for the remaining of the preparation.

Warm olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the oil is ready, cook the croquettes in small batches until golden on both sides. (Do not fill the skillet as this drops the temperature of the oil.) Take out the finished fritters to a tray lined with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach croquettes are a true pleasure. The golden exterior gives way to a soft interior. The spinach brings a vibrant, slightly natural taste, while the cheese gives a savory, umami smoothness. You can substitute the cheesy element with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Olive oil for frying (or neutral oil)
• Fresh lemon, to accompany

If using leafy greens, clean it carefully, removing any hard stems, and cut into it into sizable portions. Transfer in a large saucepan with a little hot water over a medium flame. Once softened, strain in a colander for about 15 minutes, then remove any excess liquid and set aside.

If using thawed frozen spinach, completely squeeze out excess liquid.

Heat the olive oil in a frying pan over a moderate heat and saute the diced onion and minced garlic until softened, about four minutes. Take off the heat.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Stir well until combined. If the dough seems too wet, add some extra crumbs.

By hand, shape the dough into elongated patties a bit bigger than a nut but more compact than an large egg, and put them on a plate covered with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, warm olive oil to a amount of about 1 centimeter. Cook the patties a handful for 2–3 minutes on both sides, rotating so they are golden brown completely, then put on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

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

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to accompany

Place the lentils in a pot and submerge with plenty of fresh water. Cook over a medium flame for about twenty minutes or until almost cooked, pouring more water to ensure the pulses covered if necessary.

Add the cracked wheat and continue cooking until tender. Remove the water from the mixture thoroughly and reserve in a container.

Preheat 50% of the