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Leek Patties

Bite-sized crispy fritters, commonly referred to as keftedes, are a cherished signature dish in Jewish culinary traditions. These particular leek patties deliver a flavorful fusion of savory ground beef with the delicate, slightly sweet essence of leeks, making them utterly irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh 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 green leeks well and cut away the root ends and the majority of the dark green parts. Slice into halves longways then into 1.5cm slices. Place in a deep frying pan and fill with cold water, then cook over a medium heat for about 20 mins or until tender.

Strain the leeks and place in a large mixing bowl with the ground beef, eggs, matzo meal, dill, chopped parsley and spice and season liberally with pepper and salt. Mix well using your palms then form a several scoops into a ball, pressing a bit. Put on a plate and repeat for the rest of the ingredients.

Warm oil in a pan to a amount of about 2 centimeters over a medium heat. When the heated oil is hot, fry the patties in batches until golden on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the finished patties to a tray topped with absorbent paper and permit to cool.

Offer with lemon slices.

Spinach Croquettes

These amazing cheesy spinach patties are a real treat. The golden exterior reveals a smooth center. The leafy spinach imparts a bright, moderately natural taste, while the dairy offers a savory, flavorful smoothness. Feel free to swap the cheese with cooked, mashed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 large eggs
• Cooking oil for pan-frying (or vegetable oil)
• Fresh lemon, to accompany

When using leafy greens, wash it well, getting rid of any tough stems, and cut into it into large chunks. Place in a deep pan with a little hot water over a moderate heat. Once softened, strain in a strainer for about 15 mins, then press out any extra water and reserve.

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

Heat the cooking oil in a frying pan over a moderate heat and cook the onion and garlic until tender, about a few minutes. Turn off the heat.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, breading and beaten eggs in a big mixing bowl and season with seasoning. Mix well until incorporated. If the preparation seems too soft, add some more breading.

Using your hands, mold the preparation into oval shapes slightly larger than a walnut shell but smaller than an egg, and set them on a tray topped with parchment paper. Wrap and chill for at least 60 minutes.

In a big skillet over medium heat, heat oil to a amount of about half an inch. Brown the patties a small batch for a couple of minutes each side, flipping so they are crispy all over, then put on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only delicious but also a wonderfully nutritious bite or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a pan and cover with plenty of cold water. Simmer over a medium heat for about 20 mins or until almost cooked, pouring extra liquid to ensure the pulses immersed if necessary.

Add the burghul and keep cooking until tender. Remove the water from the lentils and burghul well and put aside in a container.

Warm a portion of the