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Leek Patties

Petite fried croquettes, commonly called keftedes, represent a cherished delicacy in Jewish cooking. These wonderful leek fritters offer a tasty combination of rich minced beef with the delicate, sweetly mild flavour of leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the green leeks carefully and remove the base and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5-centimeter rounds. Place in a deep pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Drain the leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and spice liberally with seasoning. Combine thoroughly using your hands then mold a couple of tablespoonfuls into a patty, shaping a little. Put on a platter and continue for the rest of the ingredients.

Preheat cooking oil in a skillet to a amount of about 2 centimeters over a medium flame. When the oil is sizzling, brown the fritters in batches until crispy on each side. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the finished fritters to a dish covered with absorbent paper and permit to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a genuine delight. The crispy outside gives way to a soft center. The fresh spinach adds a fresh, somewhat earthy note, while the grated cheese offers a deep, flavorful smoothness. It's possible to replace the cheesy element with steamed, pureed potato if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon wedges, to garnish

If using raw spinach, wash it thoroughly, removing any stalks, and cut into it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once wilted, remove in a strainer for about 15 minutes, then squeeze out any remaining moisture and set aside.

If using thawed frozen spinach, completely squeeze out extra water.

Preheat the cooking oil in a frying pan over a moderate heat and cook the onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Combine well until blended. If the preparation appears too loose, mix in some more breading.

With your fingers, shape the mixture into elongated patties slightly larger than a walnut shell but more compact than an egg, and place them on a baking sheet covered with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, warm oil to a depth of about 1cm. Fry the croquettes a few at a time for two to three minutes each side, flipping so they are crispy all over, then place on paper towel.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only delicious but also a highly wholesome snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to serve

Put the lentils in a saucepan and fill with enough fresh water. Simmer over a medium flame for about 20 mins or until nearly done, including more water to keep the pulses covered if needed.

Mix in the burghul and proceed cooking until softened. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Preheat a portion of the