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Leek Patties

Petite fried patties, typically known as keftedes, represent a beloved speciality in Jewish cuisine. These wonderful leek fritters offer a delicious fusion of savory ground beef with the gentle, sweetly mild taste of leeks, making them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Clean the leeks carefully and cut away the roots and the bulk of the green tops. Slice into halves along the length then into 1.5cm pieces. Transfer in a large skillet and submerge with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Drain the leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and flavor well with pepper and salt. Mix completely using your palms then form a couple of scoops into a croquette, flattening a slightly. Put on a tray and continue for the rest of the mixture.

Warm cooking oil in a skillet to a amount of about 2cm over a medium heat. When the heated oil is hot, fry the fritters in batches until golden on all sides. (Do not fill the skillet as this lowers the temperature of the oil.) Remove the cooked fritters to a tray topped with absorbent paper and allow to drain.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese croquettes are a genuine treat. The crispy outside gives way to a soft filling. The spinach brings a bright, somewhat green taste, while the grated cheese provides a savory, flavorful creaminess. It's possible to replace the dairy cheese with cooked, pureed spuds if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to accompany

When using raw spinach, rinse it thoroughly, getting rid of any tough stems, and roughly chop it into big pieces. Place in a big pot with a bit of liquid over a moderate heat. Once softened, drain in a sieve for about a quarter hour, then remove any extra water and set aside.

For thawed frozen spinach, thoroughly remove extra water.

Warm the oil in a frying pan over a moderate heat and fry the chopped onion and minced garlic until translucent, about a few minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, nutmeg, paprika, breading and eggs in a large bowl and spice with seasoning. Stir well until incorporated. If the preparation seems too soft, mix in some extra breadcrumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a baking sheet topped with baking paper. Cover and chill for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a depth of about 1cm. Fry the patties a small batch for a couple of minutes each side, turning so they are golden brown all over, then transfer on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these croquettes are not only tasty but also a highly nutritious snack or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to accompany

Add the brown lentils in a pot and submerge with ample cold water. Simmer over a medium flame for about 20 mins or until nearly done, including additional water to ensure the legumes submerged if necessary.

Mix in the burghul and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a bowl.

Preheat half of the