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Leek Patties

Petite fried croquettes, commonly known as keftedes, are a beloved speciality in Jewish cooking. These leek patties offer a flavorful fusion of savory minced beef with the gentle, mildly sweet taste of fresh leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and remove the root ends and the majority of the green tops. Chop lengthwise longways then into 1.5cm slices. Put in a deep frying pan and cover with water, then heat over a moderate heat for about 20 minutes or until softened.

Remove the water from the leeks and put in a big bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and spice and season liberally with pepper and salt. Combine well using your fingers then form a couple of scoops into a patty, pressing a little. Put on a tray and repeat for the balance of the mixture.

Warm oil in a skillet to a amount of about ¾ inch over a moderate heat. When the oil is ready, fry the croquettes in small groups until crispy on each side. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Remove the finished fritters to a dish lined with absorbent paper and permit to rest.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a real delight. The golden exterior gives way to a soft filling. The fresh spinach imparts a fresh, somewhat natural taste, while the grated cheese offers a savory, umami creaminess. Feel free to swap the dairy cheese with boiled, crushed potato if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to garnish

If using raw spinach, rinse it well, discarding any stalks, and cut into it into sizable portions. Put in a large saucepan with a little water over a medium flame. Once wilted, drain in a colander for about 15 minutes, then remove any remaining moisture and put aside.

When working with previously frozen spinach, carefully press out extra water.

Warm the olive oil in a frying pan over a medium flame and cook the chopped onion and minced garlic until softened, about a few minutes. Take off the stove.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and season with pepper and salt. Stir well until incorporated. If the dough appears too wet, add some extra crumbs.

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

In a wide pan over medium heat, warm olive oil to a amount of about 1cm. Brown the fritters a small batch for two to three minutes per side, turning so they are golden completely, then put on paper towel.

Present with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only tasty but also a highly nutritious bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to garnish

Place the lentils in a saucepan and fill with ample fresh water. Boil over a medium flame for about 20 minutes or until almost cooked, pouring more water to maintain the pulses immersed if needed.

Add the burghul and continue cooking until tender. Strain the mixture completely and set aside in a bowl.

Preheat 50% of the