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Leek Croquettes

Small crispy fritters, commonly referred to as keftedes, are a treasured speciality in Jewish culinary traditions. These wonderful leek patties present a tasty combination of rich minced beef with the delicate, slightly sweet taste of fresh leeks, rendering them absolutely addictive.

Yields 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks properly and remove the roots and the majority of the green tops. Chop lengthwise longways then into 1.5cm pieces. Put in a large skillet and submerge with water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season liberally with seasoning. Mix completely using your palms then mold a couple of tablespoonfuls into a croquette, flattening a little. Set on a platter and continue for the balance of the mixture.

Warm oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is hot, brown the croquettes in batches until crispy on all sides. (Don't overcrowd the pan as this lowers the heat of the cooking oil.) Remove the cooked patties to a plate lined with paper towel and permit to cool.

Serve with fresh lemon.

Spinach Patties

These delightful cheesy spinach patties are a real treat. The crispy exterior opens up to a soft center. The fresh spinach brings a vibrant, moderately earthy taste, while the cheese offers a rich, umami richness. It's possible to replace the cheesy element with cooked, mashed spuds if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Oil for deep-frying (or vegetable oil)
• Lemon wedges, to accompany

For leafy greens, clean it carefully, discarding any stalks, and roughly chop it into large chunks. Transfer in a big pot with a bit of liquid over a moderate heat. Once wilted, remove in a sieve for about a quarter hour, then remove any extra water and set aside.

If using thawed frozen spinach, thoroughly press out unwanted moisture.

Warm the oil in a skillet over a moderate heat and cook the diced onion and garlic until softened, about four minutes. Turn off the stove.

Put the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix thoroughly until incorporated. If the preparation seems too soft, incorporate some additional breading.

Using your hands, mold the preparation into oval shapes slightly larger than a nut but smaller than an large egg, and set them on a tray lined with baking paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes each side, turning so they are golden brown all over, then transfer on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these fritters are not only tasty but also a wonderfully wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Put the lentils in a pot and cover with plenty of fresh water. Simmer over a medium flame for about 20 mins or until almost cooked, including extra liquid to ensure the legumes submerged if required.

Stir in the burghul and continue cooking until tender. Remove the water from the mixture completely and reserve in a bowl.

Heat 50% of the