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Leek Patties

Bite-sized crispy fritters, often called keftedes, stand as a cherished delicacy in Jewish culinary traditions. These leek croquettes present a tasty combination of savory minced beef with the gentle, sweetly mild essence of tender leeks, making them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks carefully and cut away the root ends and most of the dark green parts. Slice into halves along the length then into 1.5cm pieces. Transfer in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 mins or until softened.

Strain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and spice and spice well with pepper and salt. Combine completely using your palms then shape a couple of tablespoonfuls into a croquette, shaping a bit. Set on a platter and continue for the rest of the mixture.

Warm olive oil in a pan to a level of about 2 centimeters over a medium heat. When the oil is sizzling, cook the croquettes in small groups until golden brown on all sides. (Do not fill the pan as this reduces the heat of the oil.) Transfer the cooked patties to a tray topped with kitchen paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These amazing cheesy spinach croquettes are a genuine treat. The crunchy exterior gives way to a smooth filling. The fresh spinach imparts a fresh, somewhat natural taste, while the cheese provides a deep, savory smoothness. It's possible to replace the dairy cheese with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Oil for frying (or alternatively neutral oil)
• Lemon slices, to garnish

For fresh spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into big pieces. Transfer in a large saucepan with a little hot water over a medium heat. Once wilted, remove in a colander for about 15 mins, then press out any extra water and put aside.

For previously frozen spinach, completely press out excess liquid.

Preheat the cooking oil in a frying pan over a moderate heat and saute the onion and garlic until softened, about 4 minutes. Turn off the flame.

Put the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Combine completely until incorporated. If the mixture looks too soft, add some extra breadcrumbs.

By hand, shape the dough into oval shapes a bit bigger than a walnut but smaller than an chicken egg, and place them on a baking sheet covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a depth of about 1 centimeter. Cook the patties a small batch for a couple of minutes per side, flipping so they are golden everywhere, then transfer on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to serve

Place the dry lentils in a pot and fill with ample water. Boil over a moderate heat for about 20 mins or until nearly done, pouring more water to maintain the legumes submerged if necessary.

Stir in the burghul and continue cooking until softened. Drain the lentils and burghul completely and set aside in a bowl.

Heat half of the