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Leek Patties

Small crispy patties, typically referred to as keftedes, stand as a beloved speciality in Jewish culinary traditions. These wonderful leek croquettes deliver a flavorful blend of hearty minced beef with the delicate, slightly sweet taste of fresh leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks carefully and trim off the roots and most of the dark green parts. Chop lengthwise longways then into 1.5cm slices. Place in a large skillet and submerge with cold water, then heat over a medium flame for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and spice liberally with pepper and salt. Combine completely using your hands then shape a few spoonfuls into a ball, flattening a bit. Place on a plate and proceed for the balance of the ingredients.

Warm olive oil in a pan to a amount of about ¾ inch over a moderate heat. When the oil is hot, cook the patties in small groups until golden brown on all sides. (Do not fill the frying pan as this drops the heat of the oil.) Take out the finished fritters to a dish topped with paper towel and let to drain.

Serve with lemon wedges.

Spinach Patties

These cheesy spinach croquettes are a true treat. The golden exterior gives way to a soft interior. The leafy spinach adds a bright, somewhat green taste, while the grated cheese offers a rich, savory smoothness. You can substitute the cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon slices, to garnish

For fresh spinach, wash it well, getting rid of any stalks, and roughly chop it into big pieces. Transfer in a big pot with a bit of liquid over a medium heat. Once cooked, strain in a colander for about 15 mins, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly remove excess liquid.

Preheat the olive oil in a frying pan over a moderate heat and cook the chopped onion and garlic until tender, about four minutes. Remove from the flame.

Place the prepared spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with pepper and salt. Combine well until combined. If the dough seems too soft, add some additional breadcrumbs.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut but more compact than an egg, and place them on a plate topped with baking paper. Cover and refrigerate for at least one hour.

In a wide pan over medium heat, preheat oil to a level of about half an inch. Brown the patties a handful for a couple of minutes per side, flipping so they are golden everywhere, then put on kitchen roll.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and moist center, these croquettes are not only tasty but also a extremely nutritious appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pan and submerge with plenty of fresh water. Simmer over a medium heat for about 20 minutes or until almost cooked, adding extra liquid to ensure the legumes submerged if needed.

Stir in the bulgur wheat and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a mixing bowl.

Preheat a portion of the