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Leek Patties

Bite-sized fried patties, commonly known as keftedes, stand as a treasured signature dish in Jewish cuisine. These leek patties offer a flavorful fusion of rich minced beef with the gentle, sweetly mild flavour of fresh leeks, and they are truly crave-worthy.

Yields 12

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

Wash the leeks properly and trim off the root ends and the bulk of the green tops. Chop into halves longways then into 1.5-centimeter slices. Put in a deep frying pan and fill with fresh water, then heat over a medium flame for about 20 mins or until softened.

Drain the leeks and transfer in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and spice and season well with pepper and salt. Combine well using your palms then form a several tablespoonfuls into a ball, shaping a slightly. Place on a plate and proceed for the rest of the ingredients.

Warm cooking oil in a skillet to a level of about 2 centimeters over a medium heat. When the heated oil is sizzling, cook the croquettes in batches until golden on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Take out the finished patties to a plate covered with paper towel and let to rest.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a true treat. The crispy outside reveals a soft filling. The spinach imparts a fresh, slightly green taste, while the grated cheese offers a rich, savory smoothness. You can substitute the cheese with steamed, pureed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to accompany

If using raw spinach, clean it thoroughly, getting rid of any stalks, and roughly chop it into large chunks. Transfer in a big pot with a little water over a medium flame. Once softened, strain in a sieve for about 15 mins, then press out any remaining moisture and reserve.

For thawed frozen spinach, thoroughly remove unwanted moisture.

Warm the oil in a pan over a moderate heat and saute the diced onion and garlic until tender, about 4 minutes. Remove from the stove.

Place the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Stir thoroughly until incorporated. If the preparation looks too soft, add some more breading.

With your fingers, mold the preparation into elongated patties slightly larger than a walnut shell but less bulky than an egg, and place them on a plate lined with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, warm oil to a level of about half an inch. Brown the croquettes a small batch for two to three minutes each side, turning so they are crispy everywhere, then transfer on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a golden crust and moist center, these fritters are not only tasty but also a extremely healthy snack or dish.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to garnish

Put the lentils in a saucepan and cover with enough cold water. Cook over a medium heat for about 20 minutes or until almost cooked, including more water to keep the lentils submerged if needed.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the mixture well and put aside in a container.

Preheat 50% of the