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Leek Croquettes

Small pan-fried patties, typically referred to as keftedes, represent a treasured speciality in Jewish cooking. These wonderful leek croquettes offer a delicious blend of savory ground beef with the subtle, mildly sweet taste of fresh leeks, making them utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Clean the green leeks properly and cut away the root ends and the majority of the green tops. Slice in half longways then into 1.5cm pieces. Place in a large skillet and cover with fresh water, then cook over a moderate heat for about 20 mins or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and spice and season generously with seasoning. Mix well using your palms then form a several tablespoonfuls into a croquette, pressing a slightly. Place on a tray and continue for the balance of the mixture.

Warm cooking oil in a pan to a amount of about 2cm over a medium flame. When the oil is hot, fry the croquettes in small groups until golden brown on all sides. (Don't overcrowd the frying pan as this lowers the heat of the cooking oil.) Remove the finished fritters to a tray topped with paper towel and allow to cool.

Offer with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a genuine treat. The golden exterior opens up to a creamy interior. The leafy spinach brings a bright, somewhat earthy note, while the grated cheese provides a deep, savory richness. It's possible to replace the cheesy element with steamed, pureed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

If using raw spinach, wash it well, discarding any stalks, and roughly chop it into sizable portions. Put in a large saucepan with a small amount hot water over a medium flame. Once wilted, strain in a strainer for about 15 mins, then squeeze out any excess liquid and reserve.

If using defrosted spinach, completely remove unwanted moisture.

Preheat the cooking oil in a pan over a medium flame and saute the chopped onion and garlic cloves until tender, about a few minutes. Remove from the stove.

Place the wilted spinach, cooked onion and sauteed garlic, kefalotyri, creamy cheese, spice, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Combine well until combined. If the preparation seems too loose, incorporate some extra breadcrumbs.

With your fingers, mold the mixture into elongated patties slightly larger than a walnut but smaller than an large egg, and put them on a tray topped with wax paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1cm. Cook the fritters a few at a time for a couple of minutes per side, rotating so they are crispy completely, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully healthy bite or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to accompany

Put the dry lentils in a saucepan and cover with plenty of fresh water. Cook over a medium heat for about 20 minutes or until nearly done, pouring more water to maintain the pulses submerged if required.

Add the burghul and proceed cooking until softened. Strain the mixture completely and reserve in a mixing bowl.

Warm half of the