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Leek Patties

Bite-sized fried fritters, often called keftedes, represent a cherished delicacy in Jewish cuisine. These wonderful leek croquettes present a tasty fusion of hearty beef with the gentle, slightly sweet taste of leeks, making them absolutely irresistible.

Makes 12

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

Clean the leeks well and trim off the root ends and the bulk of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter slices. Transfer in a deep frying pan and cover with fresh water, then heat over a medium heat for about 20 minutes or until cooked through.

Drain the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and season well with seasoning. Mix thoroughly using your hands then mold a couple of spoonfuls into a patty, flattening a bit. Place on a platter and proceed for the remaining of the mixture.

Heat oil in a pan to a depth of about ¾ inch over a medium heat. When the heated oil is ready, fry the patties in small batches until golden brown on both sides. (Do not fill the skillet as this drops the oil temperature of the cooking oil.) Remove the finished patties to a dish topped with paper towel and allow to rest.

Present with lemon wedges.

Spinach Croquettes

These delightful spinach with cheese croquettes are a genuine treat. The crunchy exterior gives way to a smooth filling. The leafy spinach brings a vibrant, moderately green flavor, while the cheese provides a rich, umami creaminess. You can substitute the cheesy element with boiled, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using fresh spinach, rinse it well, removing any tough stems, and cut into it into big pieces. Put in a deep pan with a little liquid over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then press out any excess liquid and reserve.

For defrosted spinach, completely press out unwanted moisture.

Warm the olive oil in a skillet over a medium heat and fry the chopped onion and minced garlic until softened, about four minutes. Remove from the stove.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Mix thoroughly until incorporated. If the preparation appears too loose, incorporate some extra crumbs.

By hand, mold the dough into elongated patties slightly larger than a nut but more compact than an chicken egg, and set them on a tray covered with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, preheat cooking oil to a depth of about 1 centimeter. Cook the fritters a handful for two to three minutes per side, flipping so they are crispy all over, then transfer on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and moist center, these fritters are not only delicious but also a highly wholesome bite or main course.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to garnish

Put the dry lentils in a saucepan and submerge with ample fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding additional water to maintain the legumes submerged if needed.

Add the burghul and continue cooking until fully cooked. Strain the ingredients completely and put aside in a container.

Warm 50% of the