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Leek Patties

Petite fried fritters, typically called keftedes, are a treasured speciality in Jewish cuisine. These particular leek fritters offer a flavorful combination of hearty minced beef with the delicate, slightly sweet essence of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Clean the leeks carefully and remove the roots and the bulk of the green tops. Cut lengthwise along the length then into 1.5-centimeter slices. Place in a deep pan and fill with fresh water, then heat over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, parsley and spice and season well with salt and pepper. Mix thoroughly using your palms then shape a few scoops into a croquette, shaping a little. Set on a platter and repeat for the rest of the preparation.

Warm oil in a pan to a depth of about 2 centimeters over a medium heat. When the olive oil is hot, cook the croquettes in small batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Remove the finished croquettes to a plate lined with kitchen paper and permit to drain.

Serve with fresh lemon.

Spinach Patties

These spinach and cheese fritters are a true pleasure. The crispy crust opens up to a creamy interior. The leafy spinach imparts a vibrant, somewhat earthy taste, while the grated cheese gives a deep, flavorful creaminess. You can substitute the cheesy element with steamed, crushed potatoes if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for frying (or alternatively neutral oil)
• Lemon slices, to garnish

For raw spinach, clean it well, removing any stalks, and cut into it into large chunks. Transfer in a deep pan with a small amount liquid over a medium heat. Once wilted, strain in a strainer for about 15 mins, then remove any remaining moisture and set aside.

If using defrosted spinach, thoroughly press out excess liquid.

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

Put the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with seasoning. Combine well until combined. If the preparation appears too wet, incorporate some more breading.

With your fingers, mold the dough into oval croquettes somewhat larger than a walnut shell but more compact than an egg, and place them on a plate lined with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over medium heat, warm oil to a amount of about 1 centimeter. Cook the patties a handful for 2–3 minutes on both sides, flipping so they are crispy all over, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a extremely nutritious snack or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a pan and fill with ample water. Cook over a medium heat for about 20 minutes or until nearly done, adding extra liquid to keep the lentils covered if needed.

Stir in the cracked wheat and continue cooking until softened. Strain the mixture completely and put aside in a container.

Warm 50% of the