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Leek Patties

Bite-sized pan-fried fritters, commonly referred to as keftedes, are a beloved signature dish in Jewish culinary traditions. These particular leek fritters offer a delicious combination of savory beef with the delicate, slightly sweet essence of fresh leeks, making them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks well and cut away the roots and the bulk of the dark green parts. Cut into halves lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and submerge with water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and place in a large mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor liberally with seasoning. Mix well using your palms then shape a couple of scoops into a croquette, pressing a slightly. Set on a tray and repeat for the balance of the preparation.

Heat oil in a skillet to a level of about ¾ inch over a medium flame. When the olive oil is ready, brown the croquettes in small groups until crispy on both sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Take out the ready croquettes to a plate covered with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a genuine pleasure. The crispy crust reveals a creamy center. The spinach imparts a fresh, slightly earthy taste, while the cheese offers a savory, umami smoothness. You can substitute the dairy cheese with boiled, pureed potato if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

For leafy greens, wash it well, getting rid of any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a bit of hot water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then squeeze out any extra water and reserve.

If using previously frozen spinach, thoroughly press out unwanted moisture.

Heat the olive oil in a frying pan over a moderate heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Turn off the heat.

Combine the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breading and eggs in a container and spice with pepper and salt. Combine thoroughly until combined. If the preparation seems too wet, add some additional breading.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut shell but smaller than an egg, and set them on a plate lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat olive oil to a amount of about 1cm. Cook the croquettes a small batch for two to three minutes per side, rotating so they are golden brown completely, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

With their crunchy outside and tender interior, these patties are not only delicious but also a highly healthy appetizer or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and cover with plenty of fresh water. Boil over a medium heat for about 20 mins or until partially softened, pouring more water to keep the lentils immersed if needed.

Add the cracked wheat and keep cooking until softened. Strain the mixture thoroughly and set aside in a mixing bowl.

Heat a portion of the