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Leek Patties

Bite-sized crispy croquettes, commonly known as keftedes, are a treasured delicacy in Jewish cooking. These leek fritters present a tasty combination of hearty ground beef with the subtle, slightly sweet essence of fresh leeks, rendering them absolutely crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Wash the leeks carefully and cut away the root ends and most of the green tops. Cut in half longways then into 1.5-centimeter pieces. Put in a deep pan and fill with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and spice generously with seasoning. Combine thoroughly using your palms then mold a several scoops into a ball, pressing a bit. Place on a platter and repeat for the remaining of the preparation.

Warm olive oil in a frying pan to a level of about ¾ inch over a moderate heat. When the olive oil is ready, brown the fritters in small groups until golden on each side. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Remove the finished croquettes to a plate covered with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These spinach with cheese fritters are a real delight. The crunchy outside opens up to a creamy filling. The spinach adds a bright, moderately natural taste, while the dairy provides a deep, umami richness. It's possible to replace the cheesy element with cooked, pureed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon slices, to garnish

If using raw spinach, rinse it well, discarding any stalks, and cut into it into big pieces. Transfer in a deep pan with a little liquid over a medium heat. Once wilted, remove in a colander for about 15 mins, then squeeze out any excess liquid and put aside.

If using thawed frozen spinach, carefully remove unwanted moisture.

Preheat the oil in a skillet over a medium heat and fry the onion and garlic cloves until tender, about a few minutes. Remove from the flame.

Put the prepared spinach, sauteed onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Combine well until blended. If the preparation appears too wet, mix in some extra breadcrumbs.

With your fingers, form the preparation into oval croquettes slightly larger than a nut but smaller than an chicken egg, and place them on a tray lined with parchment paper. Cover and refrigerate for at least one hour.

In a wide pan over medium heat, preheat cooking oil to a depth of about half an inch. Cook the croquettes a small batch for 2–3 minutes on both sides, turning so they are crispy everywhere, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only tasty but also a highly nutritious appetizer or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a pot and submerge with ample fresh water. Simmer over a medium flame for about 20 minutes or until partially softened, pouring extra liquid to maintain the legumes covered if required.

Add the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul well and reserve in a bowl.

Preheat 50% of the