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Leek Patties

Bite-sized crispy croquettes, typically known as keftedes, stand as a treasured speciality in Jewish cooking. These leek fritters present a flavorful blend of rich beef with the gentle, sweetly mild essence of leeks, and they are truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Wash the fresh leeks well and trim off the root ends and the majority of the green tops. Slice into halves lengthways then into 1.5cm rounds. Put in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and paprika and spice liberally with salt and pepper. Combine completely using your hands then shape a few spoonfuls into a ball, pressing a slightly. Place on a plate and repeat for the rest of the ingredients.

Warm cooking oil in a skillet to a depth of about 2cm over a medium heat. When the heated oil is sizzling, cook the patties in small groups until crispy on both sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the finished fritters to a dish topped with kitchen paper and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a genuine delight. The crispy outside reveals a soft center. The spinach brings a vibrant, moderately natural taste, while the dairy gives a deep, umami smoothness. Feel free to swap the dairy cheese with boiled, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if needed
• 3 fresh eggs
• Cooking oil for frying (or alternatively sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, clean it thoroughly, removing any hard stems, and cut into it into large chunks. Place in a deep pan with a bit of water over a medium flame. Once cooked, drain in a strainer for about 15 mins, then remove any excess liquid and reserve.

When working with defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the olive oil in a pan over a medium heat and cook the chopped onion and garlic cloves until softened, about a few minutes. Take off the heat.

Combine the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until combined. If the preparation appears too soft, mix in some extra crumbs.

With your fingers, shape the dough into elongated patties slightly larger than a walnut but smaller than an egg, and set them on a tray topped with parchment paper. Seal and chill for at least one hour.

In a large frying pan over medium heat, preheat olive oil to a level of about 1 centimeter. Cook the croquettes a handful for 2–3 minutes on both sides, turning so they are golden brown all over, then put on paper towel.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only delicious but also a extremely nutritious snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a pot and cover with ample cold water. Simmer over a medium flame for about 20 minutes or until almost cooked, adding more water to keep the lentils covered if required.

Add the bulgur wheat and keep cooking until softened. Remove the water from the ingredients well and put aside in a container.

Preheat a portion of the