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Leek Patties

Petite pan-fried croquettes, often referred to as keftedes, stand as a treasured speciality in Jewish cuisine. These leek croquettes deliver a flavorful fusion of savory beef with the subtle, mildly sweet flavour of tender leeks, and they are truly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the fresh leeks properly and cut away the base and most of the dark green parts. Chop into halves along the length then into 1.5cm slices. Place in a deep frying pan and fill with water, then cook over a moderate heat for about 20 minutes or until softened.

Strain the leeks and place in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Combine well using your fingers then mold a couple of tablespoonfuls into a ball, shaping a slightly. Set on a platter and proceed for the remaining of the mixture.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, cook the fritters in small batches until crispy on each side. (Do not fill the skillet as this lowers the temperature of the oil.) Take out the ready croquettes to a dish lined with paper towel and let to rest.

Serve with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a genuine pleasure. The golden exterior gives way to a soft center. The fresh spinach imparts a fresh, somewhat natural note, while the cheese gives a savory, savory smoothness. It's possible to replace the cheesy element with cooked, mashed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or use neutral oil)
• Lemon wedges, to serve

For fresh spinach, clean it carefully, discarding any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a bit of hot water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then remove any extra water and reserve.

When working with previously frozen spinach, carefully remove extra water.

Warm the oil in a pan over a medium flame and fry the onion and garlic until softened, about 4 minutes. Remove from the flame.

Put the wilted spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the dough looks too loose, add some extra crumbs.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut but more compact than an chicken egg, and place them on a tray lined with wax paper. Cover and cool for at least one hour.

In a large frying pan over moderate heat, preheat olive oil to a depth of about 1cm. Brown the patties a handful for a couple of minutes each side, rotating so they are golden brown everywhere, then place on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only flavorful but also a highly wholesome appetizer or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pan and submerge with enough fresh water. Cook over a medium heat for about twenty minutes or until partially softened, adding more water to maintain the legumes immersed if required.

Mix in the cracked wheat and proceed cooking until tender. Strain the mixture completely and put aside in a bowl.

Preheat 50% of the