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Leek Croquettes

Small fried patties, typically referred to as keftedes, are a cherished signature dish in Jewish cuisine. These particular leek patties present a flavorful combination of savory ground beef with the delicate, mildly sweet flavour of tender leeks, rendering them utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the leeks properly and trim off the base and most of the green stalk. Slice into halves along the length then into half-inch rounds. Put in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 mins or until tender.

Strain the softened leeks and put in a mixing bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and flavor well with seasoning. Stir thoroughly using your fingers then shape a several spoonfuls into a croquette, shaping a slightly. Set on a tray and proceed for the rest of the ingredients.

Heat olive oil in a skillet to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, cook the croquettes in batches until crispy on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the cooked fritters to a tray lined with kitchen paper and allow to cool.

Offer with lemon slices.

Spinach Patties

These spinach and cheese patties are a genuine treat. The crispy exterior opens up to a smooth center. The fresh spinach imparts a bright, slightly green flavor, while the dairy offers a deep, umami smoothness. It's possible to replace the dairy cheese with steamed, crushed spuds if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to serve

For raw spinach, rinse it well, getting rid of any hard stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of water over a medium flame. Once wilted, remove in a sieve for about 15 mins, then remove any extra water and put aside.

When working with previously frozen spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a skillet over a medium flame and fry the chopped onion and garlic cloves until tender, about four minutes. Turn off the flame.

Put the prepared spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Stir completely until incorporated. If the dough seems too loose, incorporate some additional breadcrumbs.

Using your hands, shape the dough into elongated patties somewhat larger than a walnut shell but less bulky than an egg, and place them on a tray lined with parchment paper. Cover and chill for at least 60 minutes.

In a wide pan over medium flame, preheat olive oil to a amount of about 1 centimeter. Brown the croquettes a handful for two to three minutes per side, rotating so they are golden completely, then place on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully wholesome appetizer or dish.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the lentils in a pan and fill with ample fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring extra liquid to keep the legumes covered if needed.

Add the cracked wheat and continue cooking until tender. Strain the lentils and burghul well and put aside in a mixing bowl.

Preheat a portion of the