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Leek Patties

Petite pan-fried fritters, commonly called keftedes, are a treasured delicacy in Jewish cuisine. These particular leek fritters offer a flavorful fusion of savory minced beef with the subtle, slightly sweet flavour of tender leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks properly and cut away the roots and the bulk of the dark green parts. Slice in half longways then into 1.5cm rounds. Transfer in a large skillet and submerge with cold water, then heat over a medium heat for about 20 mins or until softened.

Remove the water from the softened leeks and place in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, dill, chopped parsley and spice and season well with pepper and salt. Mix completely using your fingers then shape a couple of tablespoonfuls into a croquette, flattening a slightly. Set on a tray and proceed for the balance of the ingredients.

Heat cooking oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is sizzling, cook the fritters in small groups until golden brown on both sides. (Do not fill the skillet as this drops the oil temperature of the cooking oil.) Take out the finished patties to a dish covered with absorbent paper and allow to cool.

Serve with lemon slices.

Spinach Croquettes

These spinach with cheese fritters are a true treat. The golden exterior gives way to a smooth interior. The leafy spinach imparts a vibrant, moderately green flavor, while the dairy gives a savory, flavorful smoothness. It's possible to replace the cheese with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon slices, to serve

For leafy greens, clean it well, discarding any tough stems, and roughly chop it into big pieces. Transfer in a large saucepan with a bit of water over a medium heat. Once cooked, strain in a strainer for about 15 mins, then squeeze out any extra water and put aside.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

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

Place the cooked spinach, sauteed onion and softened garlic, hard cheese, ricotta, spice, red spice, breading and eggs in a big mixing bowl and flavor with pepper and salt. Stir well until blended. If the dough seems too loose, incorporate some extra crumbs.

Using your hands, shape the dough into oval shapes somewhat larger than a walnut but more compact than an chicken egg, and set them on a baking sheet covered with parchment paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Fry the croquettes a handful for a couple of minutes per side, rotating so they are golden all over, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and moist center, these fritters are not only delicious but also a wonderfully nutritious bite or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pan and submerge with enough water. Boil over a medium heat for about 20 minutes or until almost cooked, adding additional water to keep the legumes immersed if necessary.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the lentils and burghul thoroughly and reserve in a container.

Preheat a portion of the