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Leek Patties

Small pan-fried fritters, typically known as keftedes, represent a treasured signature dish in Jewish culinary traditions. These particular leek patties deliver a delicious blend of savory beef with the gentle, sweetly mild essence of leeks, rendering them utterly irresistible.

Yields 12

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

Clean the fresh leeks properly and trim off the base and the majority of the green tops. Slice into halves along the length then into 1.5-centimeter rounds. Transfer in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and spice and season well with salt and pepper. Stir completely using your palms then shape a several tablespoonfuls into a ball, shaping a slightly. Put on a plate and repeat for the remaining of the preparation.

Preheat oil in a frying pan to a amount of about 2cm over a medium heat. When the oil is sizzling, fry the croquettes in small batches until golden brown on both sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Take out the ready croquettes to a plate lined with absorbent paper and allow to cool.

Present with lemon slices.

Spinach Croquettes

These delightful spinach with cheese fritters are a real delight. The golden outside opens up to a smooth interior. The leafy spinach imparts a bright, somewhat earthy taste, while the grated cheese offers a deep, flavorful creaminess. You can substitute the dairy cheese with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 eggs
• Cooking oil for pan-frying (or sunflower oil)
• Fresh lemon, to garnish

If using leafy greens, rinse it carefully, discarding any hard stems, and coarsely chop it into sizable portions. Transfer in a large saucepan with a little 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 thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the olive oil in a pan over a medium flame and saute the diced onion and minced garlic until tender, about 4 minutes. Take off the stove.

Place the wilted spinach, cooked onion and garlic, grated cheese, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until combined. If the dough looks too loose, incorporate some more breadcrumbs.

By hand, mold the mixture into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and place them on a tray lined with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over medium heat, preheat olive oil to a depth of about half an inch. Brown the fritters a few at a time for two to three minutes per side, turning so they are crispy completely, then transfer on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only delicious but also a extremely wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Greek yoghurt and lemon wedges, to serve

Add the lentils in a pan and cover with plenty of water. Simmer over a medium heat for about 20 mins or until partially softened, pouring more water to keep the pulses covered if necessary.

Mix in the bulgur wheat and continue cooking until tender. Strain the mixture thoroughly and reserve in a bowl.

Warm a portion of the