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Leek Patties

Petite pan-fried croquettes, commonly called keftedes, stand as a beloved speciality in Jewish culinary traditions. These particular leek croquettes deliver a flavorful fusion of hearty beef with the subtle, slightly sweet essence of tender leeks, making them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the leeks carefully and cut away the base and most of the green tops. Slice in half along the length then into half-inch slices. Place in a deep frying pan and submerge with cold water, then cook over a medium flame for about 20 mins or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Combine well using your fingers then mold a couple of tablespoonfuls into a patty, shaping a little. Place on a tray and continue for the balance of the mixture.

Preheat olive oil in a skillet to a level of about 2cm over a medium flame. When the oil is sizzling, fry the fritters in small batches until golden brown on both sides. (Do not fill the skillet as this reduces the heat of the oil.) Remove the ready fritters to a tray covered with kitchen paper and let to rest.

Serve with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese patties are a genuine delight. The crunchy exterior opens up to a smooth filling. The leafy spinach brings a vibrant, moderately earthy note, while the grated cheese gives a deep, savory richness. It's possible to replace the cheese with boiled, mashed spuds if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Cooking oil for frying (or neutral oil)
• Lemon slices, to garnish

When using leafy greens, clean it well, discarding any tough stems, and cut into it into sizable portions. Transfer in a big pot with a little liquid over a moderate heat. Once wilted, strain in a sieve for about 15 minutes, then squeeze out any extra water and reserve.

When working with thawed frozen spinach, thoroughly press out extra water.

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

Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, red spice, breadcrumbs and eggs in a container and flavor with pepper and salt. Stir well until blended. If the dough looks too wet, incorporate some more breadcrumbs.

Using your hands, mold the dough into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and set them on a baking sheet lined with wax paper. Wrap and cool for at least 1 hour.

In a wide pan over medium heat, preheat oil to a depth of about 1cm. Cook the fritters a handful for two to three minutes each side, rotating so they are crispy all over, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these fritters are not only delicious but also a wonderfully healthy snack or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to taste
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a pan and submerge with enough fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, pouring more water to maintain the lentils submerged if needed.

Add the cracked wheat and keep cooking until softened. Drain the mixture completely and set aside in a container.

Heat 50% of the