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Leek Croquettes

Bite-sized crispy fritters, commonly called keftedes, stand as a beloved speciality in Jewish cuisine. These particular leek patties present a tasty combination of savory minced beef with the delicate, mildly sweet taste of leeks, making them utterly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Clean the green leeks well and remove the roots and the bulk of the green tops. Chop in half longways then into half-inch slices. Put in a deep pan and cover with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Remove the water from the cooked leeks and put in a big bowl with the beef, eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and spice generously with seasoning. Mix thoroughly using your palms then form a several tablespoonfuls into a croquette, shaping a little. Place on a tray and continue for the rest of the preparation.

Heat olive oil in a pan to a depth of about 2cm over a moderate heat. When the heated oil is hot, cook the fritters in small groups until crispy on each side. (Do not fill the skillet as this drops the heat of the oil.) Remove the cooked fritters to a plate covered with absorbent paper and let to drain.

Offer with fresh lemon.

Spinach Patties

These delightful cheesy spinach croquettes are a real treat. The crispy outside gives way to a smooth interior. The fresh spinach adds a vibrant, moderately natural flavor, while the grated cheese gives a rich, savory creaminess. It's possible to replace the cheesy element with boiled, pureed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Lemon slices, to garnish

If using leafy greens, clean it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a bit of liquid over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then remove any remaining moisture and reserve.

For thawed frozen spinach, carefully squeeze out extra water.

Warm the oil in a skillet over a medium heat and cook the onion and garlic cloves until tender, about a few minutes. Turn off the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Mix completely until combined. If the dough seems too loose, mix in some more crumbs.

With your fingers, mold the dough into elongated patties a bit bigger than a walnut but more compact than an egg, and place them on a tray covered with baking paper. Wrap and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat olive oil to a depth of about 1 centimeter. Brown the patties a few at a time for 2–3 minutes on both sides, rotating so they are golden brown completely, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only tasty but also a highly wholesome bite or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a pan and submerge with plenty of cold water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to maintain the legumes submerged if required.

Stir in the burghul and continue cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and put aside in a container.

Preheat half of the