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Leek Croquettes

Small fried patties, often called keftedes, stand as a cherished delicacy in Jewish culinary traditions. These leek croquettes offer a tasty fusion of savory minced beef with the subtle, slightly sweet essence of leeks, and they are utterly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks carefully and cut away the root ends and the bulk of the green tops. Slice in half longways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with water, then cook over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and season generously with pepper and salt. Combine completely using your palms then shape a several tablespoonfuls into a croquette, flattening a little. Set on a plate and proceed for the balance of the preparation.

Warm cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is hot, fry the patties in small batches until crispy on both sides. (Do not fill the frying pan as this reduces the heat of the oil.) Transfer the ready patties to a tray lined with absorbent paper and permit to drain.

Present with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a true delight. The golden outside gives way to a creamy interior. The fresh spinach imparts a vibrant, slightly natural flavor, while the dairy gives a rich, umami creaminess. Feel free to swap the dairy cheese with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to serve

When using fresh spinach, clean it carefully, getting rid of any hard stems, and cut into it into big pieces. Place in a big pot with a small amount water over a medium flame. Once softened, strain in a strainer for about 15 mins, then remove any extra water and put aside.

If using defrosted spinach, thoroughly remove excess liquid.

Warm the olive oil in a skillet over a medium heat and cook the onion and garlic until tender, about four minutes. Take off the flame.

Put the cooked spinach, sauteed onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and season with salt and pepper. Stir completely until incorporated. If the dough seems too loose, incorporate some extra crumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut shell but smaller than an egg, and set them on a plate topped with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium heat, warm oil to a level of about 1 centimeter. Cook the fritters a small batch for 2–3 minutes each side, turning so they are crispy everywhere, then place on paper towel.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a highly wholesome appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Put the dry lentils in a pot and cover with ample water. Simmer over a moderate heat for about 20 minutes or until almost cooked, including extra liquid to ensure the legumes immersed if needed.

Mix in the burghul and proceed cooking until softened. Drain the mixture well and reserve in a container.

Preheat 50% of the