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Leek Patties

Small pan-fried croquettes, often known as keftedes, stand as a treasured signature dish in Jewish cuisine. These leek fritters present a flavorful fusion of savory ground beef with the gentle, sweetly mild essence of tender leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Clean the leeks properly and remove the roots and most of the dark green parts. Slice lengthwise along the length then into half-inch pieces. Place in a deep frying pan and cover with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and spice generously with seasoning. Stir well using your hands then form a few scoops into a ball, flattening a little. Place on a plate and continue for the remaining of the mixture.

Warm olive oil in a skillet to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, brown the croquettes in small groups until crispy on each side. (Avoid overcrowding the frying pan as this lowers the temperature of the oil.) Transfer the ready patties to a dish covered with paper towel and let to drain.

Serve with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a genuine treat. The golden exterior reveals a smooth interior. The leafy spinach adds a bright, moderately green flavor, while the cheese gives a rich, savory smoothness. Feel free to swap the cheesy element with boiled, crushed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon wedges, to garnish

When using leafy greens, rinse it well, getting rid of any hard stems, and cut into it into big pieces. Place in a large saucepan with a small amount liquid over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then squeeze out any extra water and put aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Heat the olive oil in a frying pan over a medium flame and saute the onion and garlic cloves until softened, about 4 minutes. Turn off the stove.

Combine the cooked spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a container and spice with seasoning. Stir thoroughly until incorporated. If the preparation appears too loose, incorporate some additional breading.

With your fingers, form the dough into oval shapes somewhat larger than a walnut shell but smaller than an chicken egg, and set them on a tray covered with parchment paper. Seal and refrigerate for at least 1 hour.

In a big skillet over medium flame, heat cooking oil to a depth of about half an inch. Cook the patties a handful for a couple of minutes per side, flipping so they are crispy all over, then place on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these croquettes are not only tasty but also a extremely nutritious bite or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, chopped
• 1 tbsp parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Add the dry lentils in a pan and submerge with ample water. Simmer over a medium heat for about twenty minutes or until partially softened, including additional water to ensure the pulses immersed if necessary.

Mix in the burghul and keep cooking until fully cooked. Strain the lentils and burghul completely and reserve in a mixing bowl.

Preheat 50% of the