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Leek Croquettes

Small pan-fried fritters, commonly referred to as keftedes, stand as a beloved delicacy in Jewish culinary traditions. These particular leek fritters offer a delicious fusion of rich minced beef with the gentle, slightly sweet flavour of fresh leeks, and they are absolutely irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Thoroughly wash the green leeks carefully and remove the root ends and the majority of the green stalk. Slice into halves along the length then into half-inch slices. Put in a deep frying pan and fill with water, then heat over a medium flame for about twenty minutes or until cooked through.

Drain the leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice generously with salt and pepper. Stir well using your palms then shape a several tablespoonfuls into a patty, flattening a slightly. Place on a platter and continue for the balance of the preparation.

Heat olive oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is ready, cook the patties in small batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the oil temperature of the cooking oil.) Take out the cooked patties to a plate topped with absorbent paper and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach fritters are a genuine treat. The golden outside opens up to a creamy filling. The spinach imparts a bright, somewhat earthy taste, while the grated cheese provides a rich, flavorful richness. Feel free to swap the dairy cheese with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to garnish

When using leafy greens, wash it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Put in a large saucepan with a little water over a moderate heat. Once wilted, drain in a sieve for about 15 minutes, then press out any extra water and put aside.

For previously frozen spinach, completely press out unwanted moisture.

Heat the oil in a frying pan over a medium heat and saute the onion and minced garlic until softened, about four minutes. Take off the flame.

Combine the prepared spinach, cooked onion and garlic, hard cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Mix well until blended. If the dough seems too loose, add some extra crumbs.

With your fingers, shape the dough into elongated patties slightly larger than a walnut shell but smaller than an large egg, and put them on a tray covered with baking paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a depth of about 1cm. Fry the croquettes a few at a time for 2–3 minutes on both sides, turning so they are golden everywhere, then transfer on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only tasty but also a highly wholesome snack or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to serve

Put the brown lentils in a pan and cover with plenty of fresh water. Simmer over a medium flame for about 20 mins or until nearly done, pouring extra liquid to ensure the lentils covered if necessary.

Mix in the bulgur wheat and proceed cooking until tender. Drain the mixture well and reserve in a container.

Warm 50% of the