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Leek Patties

Petite pan-fried croquettes, often known as keftedes, are a beloved speciality in Jewish cuisine. These leek fritters present a delicious combination of savory ground beef with the delicate, sweetly mild taste of leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the green leeks well and trim off the root ends and the bulk of the dark green parts. Cut in half longways then into 1.5-centimeter pieces. Transfer in a large skillet and submerge with fresh water, then cook over a moderate heat for about 20 mins or until softened.

Strain the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, parsley and spice and spice well with pepper and salt. Stir completely using your hands then mold a several tablespoonfuls into a patty, shaping a slightly. Put on a platter and repeat for the balance of the mixture.

Warm olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the heated oil is hot, fry the fritters in small batches until golden brown on each side. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Take out the ready croquettes to a dish covered with paper towel and let to cool.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a genuine pleasure. The crunchy exterior reveals a creamy interior. The spinach brings a fresh, somewhat green note, while the dairy gives a savory, savory creaminess. You can substitute the dairy cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

If using fresh spinach, wash it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a large saucepan with a small amount water over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then press out any remaining moisture and set aside.

If using thawed frozen spinach, completely remove excess liquid.

Heat the oil in a skillet over a medium heat and saute the onion and garlic cloves until tender, about four minutes. Take off the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with seasoning. Mix thoroughly until incorporated. If the preparation appears too soft, add some additional breading.

Using your hands, form the preparation into oval shapes somewhat larger than a walnut shell but less bulky than an chicken egg, and put them on a baking sheet topped with wax paper. Wrap and chill for at least one hour.

In a wide pan over moderate heat, preheat cooking oil to a depth of about 1cm. Fry the patties a few at a time for two to three minutes each side, turning so they are crispy all over, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a wonderfully healthy snack or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Add the lentils in a saucepan and submerge with plenty of fresh water. Cook over a medium flame for about 20 mins or until nearly done, pouring extra liquid to ensure the legumes submerged if necessary.

Stir in the bulgur wheat and continue cooking until tender. Strain the ingredients thoroughly and set aside in a mixing bowl.

Preheat 50% of the