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Leek Patties

Petite pan-fried fritters, commonly referred to as keftedes, represent a beloved speciality in Jewish cooking. These particular leek fritters present a delicious fusion of hearty ground beef with the gentle, slightly sweet essence of tender leeks, making them truly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for cooking
• Lemon slices, to serve

Thoroughly wash the leeks carefully and remove the root ends and the majority of the green stalk. Cut into halves lengthways then into half-inch slices. Put in a deep pan and submerge with water, then simmer over a medium flame for about 20 minutes or until tender.

Remove the water from the cooked leeks and put in a big bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and sweet paprika and flavor liberally with salt and pepper. Mix thoroughly using your fingers then mold a few spoonfuls into a patty, shaping a slightly. Place on a plate and repeat for the remaining of the preparation.

Warm oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the heated oil is hot, brown the croquettes in batches until golden brown on each side. (Do not fill the skillet as this lowers the temperature of the oil.) Take out the cooked patties to a dish lined with kitchen paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These delightful cheesy spinach croquettes are a true pleasure. The crispy crust opens up to a smooth interior. The fresh spinach adds a vibrant, somewhat natural taste, while the grated cheese offers a savory, flavorful richness. Feel free to swap the cheese with boiled, mashed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon slices, to garnish

When using leafy greens, wash it thoroughly, discarding any tough stems, and cut into it into sizable portions. Put in a big pot with a little water over a medium flame. Once wilted, strain in a colander for about 15 minutes, then press out any extra water and reserve.

If using defrosted spinach, thoroughly remove excess liquid.

Heat the oil in a pan over a medium heat and cook the chopped onion and minced garlic until softened, about four minutes. Remove from the heat.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with seasoning. Mix thoroughly until blended. If the mixture seems too wet, mix in some extra breading.

By hand, shape the preparation into oval croquettes slightly larger than a walnut shell but more compact than an large egg, and place them on a plate covered with baking paper. Wrap and chill for at least one hour.

In a big skillet over medium flame, preheat cooking oil to a level of about 1cm. Cook the patties a small batch for 2–3 minutes each side, rotating so they are golden everywhere, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these fritters are not only delicious but also a extremely nutritious appetizer or meal.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to garnish

Put the brown lentils in a saucepan and submerge with ample fresh water. Cook over a medium heat for about twenty minutes or until almost cooked, pouring additional water to ensure the legumes covered if required.

Mix in the burghul and continue cooking until fully cooked. Remove the water from the ingredients thoroughly and put aside in a bowl.

Preheat 50% of the