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Leek Patties

Bite-sized crispy patties, often known as keftedes, stand as a beloved speciality in Jewish cuisine. These leek croquettes offer a delicious fusion of rich beef with the subtle, mildly sweet essence of leeks, and they are utterly crave-worthy.

Makes 12

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

Thoroughly wash the fresh leeks properly and trim off the base and the majority of the green stalk. Chop in half lengthways then into 1.5cm pieces. Transfer in a large skillet and fill with cold water, then heat over a moderate heat for about twenty minutes or until cooked through.

Drain the leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and paprika and season generously with pepper and salt. Mix thoroughly using your hands then form a several scoops into a patty, pressing a little. Place on a plate and repeat for the balance of the mixture.

Warm olive oil in a pan to a depth of about 2 centimeters over a moderate heat. When the heated oil is hot, fry the fritters in batches until golden on all sides. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Take out the cooked fritters to a plate lined with paper towel and permit to rest.

Present with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true delight. The golden crust gives way to a smooth interior. The leafy spinach brings a fresh, somewhat natural flavor, while the cheese gives a rich, umami richness. You can substitute the dairy cheese with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

When using leafy greens, wash it thoroughly, removing any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium flame. Once cooked, drain in a colander for about 15 minutes, then squeeze out any remaining moisture and reserve.

If using defrosted spinach, carefully press out extra water.

Warm the cooking oil in a frying pan over a moderate heat and fry the onion and minced garlic until translucent, about four minutes. Remove from the heat.

Place the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix well until blended. If the preparation appears too wet, add some additional crumbs.

With your fingers, shape the dough into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and set them on a baking sheet topped with baking paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium flame, warm cooking oil to a level of about 1 centimeter. Fry the patties a small batch for 2–3 minutes per side, rotating so they are crispy everywhere, then place on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only delicious but also a highly healthy snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Salt and pepper, to liking
• Creamy yogurt and lemon slices, to serve

Put the brown lentils in a saucepan and cover with ample fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring more water to keep the legumes immersed if needed.

Mix in the burghul and proceed cooking until tender. Drain the lentils and burghul thoroughly and set aside in a mixing bowl.

Heat 50% of the