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Leek Croquettes

Petite crispy croquettes, commonly known as keftedes, stand as a beloved speciality in Jewish culinary traditions. These particular leek fritters deliver a flavorful fusion of rich ground beef with the delicate, sweetly mild flavour of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the green leeks well and cut away the base and most of the dark green parts. Slice lengthwise lengthways then into 1.5cm pieces. Transfer in a deep frying pan and fill with water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the softened leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor liberally with pepper and salt. Mix well using your hands then mold a couple of tablespoonfuls into a patty, pressing a slightly. Put on a plate and proceed for the remaining of the mixture.

Warm cooking oil in a skillet to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the patties in small groups until golden on each side. (Do not fill the frying pan as this drops the heat of the cooking oil.) Remove the finished patties to a dish lined with absorbent paper and allow to rest.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach croquettes are a true treat. The crispy outside opens up to a soft center. The spinach adds a vibrant, somewhat natural flavor, while the cheese offers a savory, flavorful smoothness. You can substitute the dairy cheese with cooked, crushed spuds if you wish.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if required
• 3 eggs
• Oil for frying (or use sunflower oil)
• Lemon wedges, to serve

For raw spinach, clean it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a little hot water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any extra water and set aside.

When working with thawed frozen spinach, completely squeeze out excess liquid.

Warm the oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the flame.

Place the prepared spinach, cooked onion and garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until blended. If the mixture appears too wet, mix in some additional breadcrumbs.

With your fingers, mold the mixture into oval shapes somewhat larger than a nut but more compact than an chicken egg, and put them on a plate covered with wax paper. Seal and chill for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a amount of about half an inch. Fry the patties a few at a time for two to three minutes on both sides, rotating so they are golden brown all over, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these patties are not only tasty but also a highly nutritious appetizer or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a pot and fill with enough fresh water. Simmer over a medium flame for about 20 minutes or until nearly done, including more water to keep the pulses submerged if necessary.

Stir in the bulgur wheat and keep cooking until softened. Strain the lentils and burghul completely and set aside in a bowl.

Preheat half of the