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Leek Croquettes

Small pan-fried fritters, often referred to as keftedes, stand as a treasured signature dish in Jewish culinary traditions. These wonderful leek croquettes offer a delicious fusion of rich minced beef with the gentle, slightly sweet taste of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the fresh leeks carefully and trim off the roots and the majority of the green stalk. Cut into halves lengthways then into 1.5-centimeter pieces. Place in a large skillet and fill with water, then cook over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and place in a large mixing bowl with the beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and spice generously with seasoning. Stir well using your palms then mold a couple of scoops into a ball, flattening a bit. Put on a plate and repeat for the balance of the ingredients.

Heat oil in a pan to a amount of about 2cm over a medium heat. When the heated oil is hot, cook the croquettes in small groups until golden brown on all sides. (Don't overcrowd the pan as this drops the oil temperature of the oil.) Take out the ready fritters to a tray lined with kitchen paper and permit to cool.

Offer with lemon wedges.

Spinach Patties

These cheesy spinach fritters are a real treat. The golden exterior reveals a creamy center. The fresh spinach adds a bright, somewhat earthy taste, while the grated cheese offers a savory, umami creaminess. Feel free to swap the cheese with steamed, pureed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 eggs
• Olive oil for deep-frying (or use neutral oil)
• Fresh lemon, to accompany

If using fresh spinach, wash it carefully, removing any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a bit of water over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then squeeze out any excess liquid and put aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Heat the olive oil in a skillet over a moderate heat and saute the chopped onion and garlic until tender, about 4 minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and sauteed garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and eggs in a container and flavor with salt and pepper. Stir thoroughly until combined. If the dough seems too soft, mix in some additional crumbs.

With your fingers, shape the preparation into oval shapes somewhat larger than a walnut but more compact than an large egg, and set them on a baking sheet covered with baking paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium flame, preheat oil to a amount of about 1cm. Brown the fritters a small batch for two to three minutes on both sides, flipping so they are golden completely, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

With their golden crust and moist center, these fritters are not only tasty but also a highly healthy snack or meal.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Add the brown lentils in a pan and submerge with enough water. Simmer over a medium heat for about twenty minutes or until nearly done, adding extra liquid to maintain the pulses immersed if necessary.

Mix in the burghul and keep cooking until tender. Drain the ingredients completely and set aside in a mixing bowl.

Warm a portion of the