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Leek Patties

Petite fried croquettes, often referred to as keftedes, are a cherished signature dish in Jewish culinary traditions. These leek fritters offer a tasty combination of hearty beef with the gentle, slightly sweet taste of leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Wash the fresh leeks carefully and cut away the base and most of the dark green parts. Slice in half along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with cold water, then cook over a medium flame for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, crumbs, dill, parsley and sweet paprika and spice well with pepper and salt. Combine well using your palms then mold a couple of spoonfuls into a patty, pressing a little. Place on a platter and proceed for the balance of the ingredients.

Warm olive oil in a pan to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, cook the croquettes in small groups until crispy on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Remove the cooked fritters to a tray covered with kitchen paper and allow to drain.

Present with lemon slices.

Keftes de Espinacha

These delightful spinach and cheese fritters are a real treat. The crunchy crust opens up to a soft filling. The leafy spinach brings a bright, moderately green flavor, while the grated cheese provides a savory, flavorful creaminess. You can substitute the cheese with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for frying (or vegetable oil)
• Lemon wedges, to accompany

If using fresh spinach, rinse it well, discarding any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a little hot water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then remove any extra water and put aside.

For thawed frozen spinach, thoroughly remove excess liquid.

Warm the cooking oil in a pan over a medium flame and cook the onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Place the prepared spinach, cooked onion and sauteed garlic, grated cheese, ricotta, spice, paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Mix completely until blended. If the dough appears too soft, add some additional breading.

Using your hands, mold the mixture into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and put them on a tray lined with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a level of about 1 centimeter. Fry the patties a handful for a couple of minutes per side, rotating so they are crispy everywhere, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these fritters are not only flavorful but also a wonderfully wholesome bite or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to garnish

Add the lentils in a pan and cover with plenty of fresh water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding additional water to ensure the legumes covered if required.

Add the burghul and continue cooking until softened. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Warm 50% of the