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Leek Patties

Small crispy fritters, often referred to as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek fritters deliver a delicious blend of savory ground beef with the subtle, slightly sweet flavour of fresh leeks, making them absolutely crave-worthy.

Yields 12

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

Wash the fresh leeks well and remove the root ends and the majority of the dark green parts. Chop into halves along the length then into 1.5-centimeter slices. Transfer in a large skillet and cover with cold water, then heat over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and paprika and spice well with salt and pepper. Stir thoroughly using your palms then form a several scoops into a patty, shaping a slightly. Put on a platter and proceed for the balance of the ingredients.

Warm olive oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is hot, brown the patties in small groups until golden on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the ready croquettes to a plate topped with absorbent paper and permit to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a real delight. The crispy outside reveals a creamy center. The fresh spinach brings a bright, somewhat green taste, while the grated cheese gives a rich, flavorful richness. Feel free to swap the cheese with boiled, crushed potato if you like.

Produces 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

If using fresh spinach, rinse it carefully, removing any tough stems, and cut into it into sizable portions. Place in a large saucepan with a small amount hot water over a moderate heat. Once cooked, drain in a colander for about 15 minutes, then press out any excess liquid and reserve.

If using thawed frozen spinach, thoroughly press out extra water.

Heat the olive oil in a skillet over a moderate heat and fry the diced onion and garlic until translucent, about a few minutes. Remove from the flame.

Combine the wilted spinach, fried onion and softened garlic, hard cheese, ricotta, spice, red spice, breading and eggs in a big mixing bowl and spice with seasoning. Mix well until incorporated. If the preparation seems too soft, add some additional breadcrumbs.

By hand, shape the preparation into elongated patties a bit bigger than a nut but more compact than an egg, and place them on a tray lined with wax paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, preheat oil to a level of about 1cm. Brown the croquettes a few at a time for a couple of minutes each side, rotating so they are golden brown completely, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their golden crust and tender interior, these fritters are not only delicious but also a highly nutritious snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to serve

Place the dry lentils in a pan and fill with ample cold water. Cook over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils immersed if needed.

Stir in the cracked wheat and keep cooking until softened. Drain the lentils and burghul completely and reserve in a container.

Heat 50% of the