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Leek Patties

Petite crispy fritters, commonly referred to as keftedes, stand as a cherished signature dish in Jewish culinary traditions. These leek fritters present a delicious blend of rich ground beef with the delicate, slightly sweet flavour of leeks, rendering them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Thoroughly wash the leeks properly and remove the roots and most of the green stalk. Chop into halves lengthways then into 1.5cm pieces. Place in a large skillet and fill with cold water, then simmer over a moderate heat for about 20 mins or until cooked through.

Strain the cooked leeks and put in a mixing bowl with the minced beef, eggs, crumbs, dill, flat-leaf parsley and paprika and flavor generously with seasoning. Combine thoroughly using your hands then mold a couple of spoonfuls into a patty, flattening a slightly. Set on a platter and proceed for the remaining of the ingredients.

Heat oil in a frying pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, cook the fritters in small batches until golden brown on all sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Transfer the finished croquettes to a plate covered with kitchen paper and permit to drain.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a genuine pleasure. The crispy outside reveals a creamy filling. The fresh spinach adds a vibrant, slightly green taste, while the dairy provides a savory, flavorful creaminess. Feel free to swap the cheesy element with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, clean it well, discarding any stalks, and roughly chop it into big pieces. Put in a large saucepan with a bit of water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then squeeze out any remaining moisture and set aside.

For defrosted spinach, completely remove unwanted moisture.

Heat the oil in a pan over a medium heat and cook the diced onion and garlic until translucent, about 4 minutes. Remove from the flame.

Put the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, nutmeg, paprika, breading and eggs in a big mixing bowl and season with pepper and salt. Mix completely until combined. If the mixture appears too loose, add some more crumbs.

Using your hands, form the dough into oval shapes slightly larger than a nut but more compact than an chicken egg, and place them on a tray topped with wax paper. Cover and cool for at least 60 minutes.

In a wide pan over medium flame, heat oil to a depth of about half an inch. Fry the patties a few at a time for two to three minutes per side, turning so they are golden everywhere, then transfer on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these patties are not only tasty but also a wonderfully wholesome snack or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to accompany

Place the dry lentils in a pot and fill with enough cold water. Cook over a medium heat for about twenty minutes or until partially softened, pouring more water to ensure the legumes submerged if necessary.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the mixture well and reserve in a bowl.

Preheat 50% of the