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Leek Patties

Small crispy patties, typically called keftedes, are a beloved delicacy in Jewish cuisine. These leek croquettes deliver a tasty fusion of savory minced beef with the gentle, mildly sweet taste of tender leeks, and they are utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Fresh lemon wedges, to serve

Clean the fresh leeks carefully and cut away the root ends and the bulk of the green stalk. Cut lengthwise along the length then into half-inch rounds. Place in a large skillet and submerge with fresh water, then simmer over a medium heat for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the ground beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and season generously with salt and pepper. Stir completely using your fingers then form a several scoops into a patty, flattening a little. Place on a tray and proceed for the rest of the ingredients.

Heat olive oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the croquettes in small groups until crispy on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Transfer the cooked croquettes to a plate covered with absorbent paper and permit to cool.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach fritters are a real treat. The crispy outside reveals a smooth center. The leafy spinach imparts a bright, moderately green flavor, while the cheese provides a savory, savory richness. Feel free to swap the cheesy element with steamed, pureed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for deep-frying (or use vegetable oil)
• Fresh lemon, to accompany

When using raw spinach, rinse it well, getting rid of any tough stems, and cut into it into large chunks. Place in a deep pan with a small amount liquid over a medium heat. Once softened, drain in a colander for about 15 minutes, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a pan over a medium heat and fry the diced onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Combine the cooked spinach, sauteed onion and softened garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and eggs in a container and flavor with pepper and salt. Combine thoroughly until combined. If the mixture seems too soft, add some additional crumbs.

With your fingers, shape the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an egg, and put them on a baking sheet lined with baking paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a level of about half an inch. Brown the croquettes a small batch for two to three minutes on both sides, rotating so they are golden brown everywhere, then transfer on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a extremely nutritious appetizer or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a pan and fill with ample cold water. Boil over a moderate heat for about 20 mins or until almost cooked, including more water to keep the legumes covered if necessary.

Stir in the cracked wheat and continue cooking until softened. Strain the ingredients completely and reserve in a bowl.

Warm a portion of the