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Leek Croquettes

Bite-sized crispy croquettes, typically called keftedes, represent a treasured speciality in Jewish cuisine. These wonderful leek patties deliver a flavorful blend of rich beef with the delicate, slightly sweet flavour of tender leeks, rendering them truly irresistible.

Produces 12

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

Clean the leeks properly and remove the roots and the majority of the green tops. Chop lengthwise along the length then into half-inch pieces. Place in a deep pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season liberally with seasoning. Mix well using your fingers then form a several scoops into a patty, pressing a little. Place on a tray and proceed for the balance of the ingredients.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, cook the patties in batches until golden brown on all sides. (Don't overcrowd the frying pan as this drops the temperature of the oil.) Take out the cooked fritters to a plate covered with absorbent paper and let to cool.

Offer with fresh lemon.

Spinach Patties

These cheesy spinach fritters are a genuine delight. The golden outside gives way to a smooth interior. The fresh spinach imparts a fresh, somewhat natural note, while the dairy gives a savory, umami richness. You can substitute the cheese with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Oil for deep-frying (or sunflower oil)
• Fresh lemon, to serve

If using leafy greens, wash it thoroughly, discarding any hard stems, and cut into it into sizable portions. Place in a big pot with a small amount liquid over a moderate heat. Once cooked, remove in a strainer for about 15 mins, then remove any extra water and put aside.

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

Warm the oil in a frying pan over a medium heat and saute the diced onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Put the cooked spinach, sauteed onion and garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until combined. If the mixture seems too soft, incorporate some additional breadcrumbs.

By hand, form the preparation into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and put them on a baking sheet lined with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over moderate heat, preheat oil to a depth of about half an inch. Brown the croquettes a small batch for 2–3 minutes each side, turning so they are golden brown all over, then place on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only delicious but also a wonderfully wholesome bite or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and cover with enough water. Cook over a moderate heat for about 20 mins or until almost cooked, adding additional water to ensure the lentils covered if required.

Stir in the cracked wheat and continue cooking until softened. Drain the ingredients completely and reserve in a mixing bowl.

Heat half of the