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Leek Patties

Petite crispy patties, typically referred to as keftedes, stand as a cherished signature dish in Jewish cooking. These leek fritters present a flavorful combination of rich ground beef with the subtle, mildly sweet taste of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Wash the green leeks properly and remove the roots and the bulk of the dark green parts. Chop lengthwise longways then into half-inch pieces. Put in a deep pan and cover with water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the softened leeks and transfer in a mixing bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and spice and season liberally with seasoning. Mix completely using your palms then mold a several spoonfuls into a croquette, pressing a little. Put on a tray and proceed for the remaining of the preparation.

Heat oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is hot, brown the fritters in small groups until crispy on both sides. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Remove the cooked croquettes to a dish lined with kitchen paper and allow to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach with cheese patties are a real delight. The crispy crust reveals a creamy interior. The spinach adds a vibrant, moderately green note, while the grated cheese gives a deep, flavorful creaminess. It's possible to replace the cheesy element with steamed, crushed potato if you like.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for frying (or vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, clean it well, discarding any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a bit of liquid over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then press out any excess liquid and put aside.

When working with previously frozen spinach, thoroughly remove unwanted moisture.

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

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with seasoning. Stir well until incorporated. If the mixture appears too soft, incorporate some additional crumbs.

Using your hands, mold the dough into oval croquettes somewhat larger than a walnut but less bulky than an large egg, and set them on a baking sheet lined with parchment paper. Cover and cool for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a amount of about 1cm. Fry the fritters a small batch for a couple of minutes per side, turning so they are golden brown all over, then place on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these croquettes are not only tasty but also a highly wholesome bite or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Put the dry lentils in a pan and submerge with plenty of fresh water. Cook over a moderate heat for about twenty minutes or until almost cooked, including more water to ensure the legumes covered if required.

Stir in the cracked wheat and keep cooking until softened. Strain the mixture well and set aside in a bowl.

Heat 50% of the