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Leek Patties

Petite pan-fried croquettes, often called keftedes, are a treasured delicacy in Jewish culinary traditions. These wonderful leek fritters deliver a tasty combination of rich beef with the subtle, slightly sweet flavour of tender leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Wash the green leeks carefully and cut away the base and most of the green tops. Cut into halves lengthways then into 1.5cm slices. Transfer in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Strain the leeks and put in a mixing bowl with the minced beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and spice generously with salt and pepper. Combine well using your hands then shape a several spoonfuls into a ball, shaping a little. Place on a platter and repeat for the rest of the preparation.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, brown the fritters in small groups until golden on all sides. (Avoid overcrowding the pan as this reduces the heat of the oil.) Remove the cooked fritters to a dish lined with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese croquettes are a genuine treat. The crunchy crust reveals a soft interior. The spinach brings a vibrant, moderately earthy note, while the dairy provides a rich, savory creaminess. You can substitute the cheesy element with steamed, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to garnish

If using raw spinach, clean it carefully, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a big pot with a small amount water over a medium heat. Once cooked, remove in a strainer for about 15 mins, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, completely remove excess liquid.

Warm the olive oil in a frying pan over a medium flame and fry the chopped onion and garlic until tender, about a few minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Mix well until incorporated. If the dough looks too loose, mix in some additional crumbs.

With your fingers, form the preparation into oval croquettes a bit bigger than a walnut but less bulky than an large egg, and set them on a tray covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat oil to a level of about half an inch. Brown the patties a few at a time for 2–3 minutes on both sides, flipping so they are golden completely, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only tasty but also a wonderfully nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a pot and fill with ample water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding additional water to maintain the legumes covered if needed.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the ingredients thoroughly and reserve in a mixing bowl.

Warm 50% of the