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Leek Patties

Bite-sized pan-fried croquettes, typically referred to as keftedes, represent a treasured signature dish in Jewish cooking. These wonderful leek fritters deliver a flavorful fusion of rich ground beef with the subtle, slightly sweet flavour of leeks, making them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the leeks properly and remove the base and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with cold water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and put in a large mixing bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season generously with pepper and salt. Stir well using your hands then form a several scoops into a croquette, shaping a slightly. Set on a plate and continue for the rest of the mixture.

Preheat cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the olive oil is hot, brown the fritters in small groups until golden on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Remove the finished fritters to a plate topped with kitchen paper and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese fritters are a true pleasure. The crunchy outside opens up to a smooth interior. The leafy spinach brings a bright, slightly natural flavor, while the dairy provides a deep, savory creaminess. Feel free to swap the dairy cheese with cooked, crushed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon slices, to accompany

If using raw spinach, wash it well, getting rid of any stalks, and cut into it into large chunks. Transfer in a deep pan with a small amount liquid over a medium flame. Once softened, drain in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

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

Preheat the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic cloves until softened, about 4 minutes. Turn off the stove.

Put the wilted spinach, cooked onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a container and spice with pepper and salt. Stir completely until combined. If the dough seems too soft, incorporate some more breadcrumbs.

Using your hands, mold the mixture into elongated patties a bit bigger than a walnut but more compact than an egg, and set them on a baking sheet covered with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, heat oil to a level of about 1cm. Fry the fritters a few at a time for 2–3 minutes each side, turning so they are golden all over, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a golden crust and soft inside, these fritters are not only delicious but also a highly wholesome appetizer or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pan and fill with ample cold water. Cook over a moderate heat for about 20 minutes or until partially softened, adding extra liquid to keep the legumes immersed if needed.

Mix in the burghul and proceed cooking until tender. Drain the ingredients thoroughly and reserve in a container.

Warm half of the