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Leek Patties

Small crispy croquettes, typically known as keftedes, stand as a treasured delicacy in Jewish cuisine. These leek patties present a tasty fusion of rich minced beef with the subtle, slightly sweet flavour of tender leeks, rendering them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks well and remove the base and the majority of the green stalk. Chop lengthwise longways then into half-inch pieces. Place in a deep pan and fill with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Remove the water from the leeks and put in a mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and spice and flavor liberally with seasoning. Combine completely using your hands then mold a couple of tablespoonfuls into a croquette, pressing a bit. Put on a tray and continue for the balance of the ingredients.

Warm cooking oil in a frying pan to a amount of about 2cm over a moderate heat. When the olive oil is ready, cook the fritters in small groups until golden brown on each side. (Do not fill the skillet as this drops the heat of the oil.) Remove the finished croquettes to a plate covered with paper towel and let to drain.

Present with fresh lemon.

Spinach Croquettes

These spinach and cheese croquettes are a true delight. The crunchy crust opens up to a smooth center. The fresh spinach brings a bright, slightly natural taste, while the cheese offers a rich, umami smoothness. You can substitute the dairy cheese with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if required
• 3 large eggs
• Oil for frying (or use sunflower oil)
• Fresh lemon, to serve

If using leafy greens, wash it carefully, removing any stalks, and roughly chop it into large chunks. Place in a deep pan with a small amount liquid over a medium flame. Once softened, drain in a strainer for about 15 minutes, then remove any excess liquid and set aside.

For defrosted spinach, carefully press out extra water.

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

Combine the cooked spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a container and spice with pepper and salt. Combine completely until blended. If the mixture appears too loose, mix in some more crumbs.

By hand, form the mixture into oval shapes somewhat larger than a walnut shell but smaller than an egg, and place them on a tray lined with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, heat oil to a amount of about 1cm. Brown the croquettes a handful for two to three minutes each side, rotating so they are crispy completely, then place on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a extremely healthy snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and lemon wedges, to garnish

Add the brown lentils in a pot and cover with enough fresh water. Cook over a medium flame for about twenty minutes or until partially softened, pouring more water to keep the pulses covered if necessary.

Stir in the burghul and continue cooking until softened. Strain the mixture thoroughly and set aside in a container.

Preheat half of the