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Leek Patties

Bite-sized fried fritters, commonly referred to as keftedes, are a cherished delicacy in Jewish culinary traditions. These leek fritters offer a flavorful blend of rich minced beef with the delicate, slightly sweet flavour of tender leeks, making them utterly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon slices, to accompany

Clean the fresh leeks carefully and trim off the roots and the bulk of the green tops. Slice lengthwise along the length then into 1.5cm rounds. Put in a large skillet and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the leeks and place in a big bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and season liberally with salt and pepper. Combine completely using your hands then shape a couple of spoonfuls into a croquette, pressing a slightly. Put on a plate and proceed for the balance of the mixture.

Warm oil in a frying pan to a level of about 2 centimeters over a medium heat. When the oil is ready, brown the croquettes in small groups until golden on each side. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Take out the finished fritters to a dish topped with paper towel and permit to drain.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese fritters are a true delight. The crunchy exterior gives way to a smooth filling. The spinach imparts a bright, somewhat green flavor, while the dairy provides a savory, umami richness. Feel free to swap the dairy cheese with cooked, mashed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for deep-frying (or use neutral oil)
• Fresh lemon, to garnish

For raw spinach, rinse it carefully, getting rid of any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a small amount water over a medium heat. Once wilted, remove in a sieve for about a quarter hour, then remove any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly press out excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic until translucent, about four minutes. Turn off the stove.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine thoroughly until blended. If the dough appears too soft, incorporate some extra breading.

With your fingers, shape the mixture into oval croquettes a bit bigger than a nut but less bulky than an egg, and set them on a plate covered with baking paper. Cover and cool for at least one hour.

In a big skillet over medium heat, heat 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 all over, then place on absorbent paper.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these fritters are not only tasty but also a wonderfully nutritious appetizer or dish.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to garnish

Place the lentils in a pot and fill with enough fresh water. Boil over a medium flame for about 20 minutes or until nearly done, including more water to ensure the pulses submerged if required.

Mix in the burghul and keep cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a bowl.

Preheat half of the