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Leek Patties

Petite fried fritters, often called keftedes, stand as a cherished signature dish in Jewish cooking. These leek croquettes present a flavorful fusion of hearty minced beef with the gentle, slightly sweet flavour of leeks, rendering them absolutely addictive.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Clean the fresh leeks well and trim off the base and the bulk of the green tops. Chop lengthwise longways then into 1.5cm pieces. Place in a deep frying pan and cover with cold water, then heat over a medium flame for about 20 mins or until softened.

Drain the softened leeks and put in a big bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and spice and season well with pepper and salt. Combine thoroughly using your fingers then mold a couple of tablespoonfuls into a croquette, shaping a little. Place on a plate and continue for the balance of the ingredients.

Preheat olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the olive oil is hot, cook the fritters in small groups until crispy on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Take out the cooked fritters to a plate topped with kitchen paper and permit to rest.

Offer with lemon wedges.

Spinach Patties

These delightful spinach with cheese croquettes are a real pleasure. The golden crust gives way to a soft interior. The spinach brings a bright, moderately earthy flavor, while the cheese offers a deep, umami smoothness. You can substitute the cheesy element with steamed, crushed spuds if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Lemon wedges, to serve

When using raw spinach, clean it well, discarding any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount water over a medium flame. Once cooked, drain in a colander for about 15 minutes, then press out any extra water and reserve.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the oil in a skillet over a moderate heat and fry the chopped onion and garlic until tender, about four minutes. Remove from the heat.

Put the prepared spinach, fried onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until incorporated. If the mixture looks too loose, add some extra breading.

Using your hands, mold the mixture into oval croquettes slightly larger than a nut but more compact than an chicken egg, and put them on a plate lined with wax paper. Wrap and chill for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a depth of about half an inch. Cook the fritters a few at a time for a couple of minutes each side, flipping so they are golden all over, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only delicious but also a highly wholesome bite or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Add the dry lentils in a pan and fill with enough cold water. Boil over a medium flame for about 20 mins or until partially softened, including more water to maintain the legumes submerged if needed.

Stir in the burghul and proceed cooking until tender. Strain the ingredients completely and set aside in a mixing bowl.

Warm a portion of the