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Leek Patties

Bite-sized fried fritters, commonly referred to as keftedes, represent a cherished signature dish in Jewish cooking. These leek fritters offer a flavorful blend of savory minced beef with the subtle, mildly sweet flavour of fresh leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the green leeks carefully and cut away the root ends and the bulk of the green stalk. Cut lengthwise lengthways then into 1.5-centimeter pieces. Transfer in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Drain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and paprika and spice well with seasoning. Mix thoroughly using your palms then form a couple of tablespoonfuls into a croquette, pressing a slightly. Set on a plate and continue for the remaining of the preparation.

Warm olive oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is ready, cook the fritters in small groups until crispy on all sides. (Avoid overcrowding the skillet as this reduces the temperature of the oil.) Transfer the finished patties to a dish lined with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Croquettes

These amazing spinach and cheese patties are a real pleasure. The golden crust reveals a soft interior. The leafy spinach adds a vibrant, moderately green flavor, while the dairy gives a deep, flavorful smoothness. You can substitute the dairy cheese with boiled, crushed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it well, removing any stalks, and cut into it into big pieces. Transfer in a deep pan with a little liquid over a medium flame. Once wilted, strain in a sieve for about 15 mins, then press out any extra water and set aside.

When working with previously frozen spinach, carefully press out extra water.

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

Put the wilted spinach, fried onion and softened garlic, kefalotyri, ricotta, grated nutmeg, red spice, breading and eggs in a big mixing bowl and flavor with seasoning. Stir completely until incorporated. If the preparation appears too loose, incorporate some more breading.

By hand, form the dough into oval croquettes slightly larger than a walnut but smaller than an large egg, and set them on a baking sheet topped with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over medium flame, warm olive oil to a amount of about 1 centimeter. Brown the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden brown completely, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only tasty but also a highly nutritious appetizer or main course.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a pot and fill with ample cold water. Cook over a medium heat for about 20 minutes or until partially softened, including additional water to ensure the pulses covered if needed.

Stir in the burghul and proceed cooking until softened. Remove the water from the lentils and burghul thoroughly and set aside in a mixing bowl.

Warm 50% of the