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Leek Patties

Bite-sized crispy croquettes, often referred to as keftedes, represent a cherished speciality in Jewish cooking. These particular leek croquettes deliver a delicious blend of hearty ground beef with the delicate, mildly sweet taste of leeks, making them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to garnish

Wash the green leeks carefully and cut away the roots and the bulk of the green tops. Cut into halves lengthways then into 1.5cm slices. Put in a deep pan and submerge with cold water, then cook over a medium flame for about 20 minutes or until cooked through.

Drain the softened leeks and transfer in a large mixing bowl with the beef, eggs, matzo meal, dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Stir completely using your palms then shape a few scoops into a ball, flattening a bit. Put on a tray and repeat for the balance of the ingredients.

Warm cooking oil in a pan to a depth of about 2cm over a moderate heat. When the oil is hot, brown the patties in small groups until golden on both sides. (Do not fill the pan as this drops the heat of the cooking oil.) Take out the finished fritters to a plate lined with paper towel and permit to drain.

Present with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true pleasure. The golden exterior gives way to a creamy center. The leafy spinach adds a bright, somewhat green note, while the cheese offers a rich, umami creaminess. It's possible to replace the cheese with cooked, mashed spuds if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

For leafy greens, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into large chunks. Place in a big pot with a little hot water over a moderate heat. Once softened, drain in a colander for about 15 mins, then remove any remaining moisture and set aside.

For defrosted spinach, completely press out unwanted moisture.

Warm the oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until translucent, about 4 minutes. Remove from the stove.

Put the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Mix completely until combined. If the preparation seems too loose, add some extra breading.

With your fingers, mold the dough into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and place them on a tray lined with baking paper. Seal and refrigerate for at least one hour.

In a large frying pan over medium heat, heat olive oil to a level of about 1cm. Cook the croquettes a few at a time for 2–3 minutes per side, turning so they are golden brown all over, then place on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a wonderfully healthy snack or meal.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a pot and cover with enough fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, pouring more water to keep the legumes immersed if required.

Stir in the bulgur wheat and keep cooking until softened. Drain the lentils and burghul completely and put aside in a container.

Warm half of the