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Leek Croquettes

Petite pan-fried croquettes, often called keftedes, are a beloved delicacy in Jewish cuisine. These particular leek patties offer a flavorful blend of savory minced beef with the gentle, mildly sweet taste of fresh leeks, and they are truly addictive.

Makes 12

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

Clean the fresh leeks properly and remove the root ends and the bulk of the dark green parts. Cut lengthwise longways then into half-inch rounds. Place in a deep frying pan and fill with fresh water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, matzo meal, dill, parsley and spice and season liberally with pepper and salt. Combine well using your fingers then shape a couple of spoonfuls into a patty, flattening a little. Put on a plate and continue for the rest of the preparation.

Warm oil in a frying pan to a level of about 2 centimeters over a medium heat. When the olive oil is hot, fry the fritters in small batches until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the cooking oil.) Transfer the ready patties to a plate covered with kitchen paper and allow to drain.

Present with lemon wedges.

Spinach Patties

These delightful spinach and cheese patties are a true delight. The crunchy crust opens up to a soft filling. The spinach adds a fresh, moderately natural taste, while the cheese offers a savory, flavorful smoothness. You can substitute the cheesy element with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon slices, to garnish

If using fresh spinach, rinse it carefully, removing any hard stems, and roughly chop it into big pieces. Place in a deep pan with a bit of water over a medium heat. Once cooked, remove in a strainer for about a quarter hour, then remove any extra water and set aside.

For defrosted spinach, completely squeeze out extra water.

Heat the olive oil in a frying pan over a medium flame and saute the onion and minced garlic until softened, about 4 minutes. Take off the heat.

Combine the cooked spinach, fried onion and sauteed garlic, kefalotyri, ricotta, spice, red spice, breading and eggs in a big mixing bowl and season with salt and pepper. Mix completely until combined. If the preparation seems too soft, incorporate some more breadcrumbs.

With your fingers, form the mixture into oval shapes slightly larger than a nut but more compact than an large egg, and put them on a baking sheet lined with baking paper. Cover and chill for at least one hour.

In a large frying pan over medium heat, heat olive oil to a level of about half an inch. Brown the fritters a few at a time for a couple of minutes on both sides, rotating so they are crispy everywhere, then place on kitchen roll.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a highly wholesome bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pot and cover with plenty of water. Cook over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils submerged if needed.

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

Warm 50% of the