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Leek Patties

Bite-sized pan-fried fritters, commonly known as keftedes, are a beloved speciality in Jewish cuisine. These wonderful leek croquettes deliver a delicious blend of savory beef with the delicate, slightly sweet essence of leeks, making them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and remove the roots and the bulk of the dark green parts. Slice into halves along the length then into 1.5cm pieces. Transfer in a deep pan and submerge with water, then cook over a moderate heat for about twenty minutes or until cooked through.

Remove the water from the leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and spice and flavor well with seasoning. Combine completely using your palms then mold a couple of scoops into a croquette, pressing a little. Place on a tray and repeat for the balance of the preparation.

Warm oil in a pan to a level of about ¾ inch over a medium heat. When the oil is hot, brown the fritters in batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Take out the cooked patties to a dish topped with kitchen paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These spinach and cheese fritters are a true delight. The crunchy exterior gives way to a creamy interior. The spinach brings a bright, somewhat natural flavor, while the dairy offers a deep, umami creaminess. You can substitute the cheese with steamed, mashed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Lemon wedges, to serve

When using leafy greens, rinse it well, removing any stalks, and roughly chop it into big pieces. Place in a large saucepan with a little hot water over a medium heat. Once cooked, remove in a colander for about 15 minutes, then remove any excess liquid and set aside.

If using previously frozen spinach, completely press out unwanted moisture.

Preheat the cooking oil in a pan over a moderate heat and saute the onion and garlic until translucent, about a few minutes. Take off the stove.

Combine the wilted spinach, fried onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and flavor with salt and pepper. Combine completely until blended. If the mixture appears too wet, incorporate some additional crumbs.

Using your hands, shape the mixture into oval croquettes slightly larger than a nut but more compact than an egg, and set them on a plate covered with wax paper. Seal and chill for at least one hour.

In a large frying pan over medium flame, heat oil to a amount of about half an inch. Cook the patties a few at a time for a couple of minutes each side, rotating so they are golden brown everywhere, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only flavorful but also a highly wholesome appetizer or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to taste
• Yogurt and lemon slices, to accompany

Put the lentils in a pot and submerge with ample cold water. Boil over a medium flame for about 20 minutes or until nearly done, including extra liquid to keep the pulses immersed if required.

Stir in the cracked wheat and keep cooking until softened. Strain the mixture completely and reserve in a mixing bowl.

Heat half of the