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Leek Croquettes

Small crispy patties, often known as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek patties present a delicious fusion of savory minced beef with the subtle, sweetly mild essence of tender leeks, and they are absolutely addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks carefully and cut away the roots and most of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter rounds. Put in a deep frying pan and fill with water, then simmer over a medium flame for about twenty minutes or until softened.

Drain the softened leeks and put in a mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and spice well with salt and pepper. Mix well using your palms then form a couple of tablespoonfuls into a ball, shaping a little. Set on a tray and continue for the rest of the ingredients.

Warm olive oil in a frying pan to a level of about 2 centimeters over a medium flame. When the oil is ready, fry the croquettes in small groups until crispy on each side. (Do not fill the pan as this lowers the temperature of the cooking oil.) Transfer the ready croquettes to a tray lined with kitchen paper and permit to rest.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a real pleasure. The golden outside reveals a creamy interior. The spinach adds a bright, moderately natural flavor, while the dairy provides a savory, flavorful richness. Feel free to swap the dairy cheese with boiled, crushed potato if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to serve

For fresh spinach, wash it carefully, getting rid of any hard stems, and cut into it into sizable portions. Transfer in a big pot with a bit of liquid over a moderate heat. Once softened, remove in a sieve for about 15 minutes, then press out any extra water and set aside.

For thawed frozen spinach, thoroughly remove extra water.

Warm the oil in a skillet over a medium flame and fry the diced onion and garlic cloves until tender, about a few minutes. Turn off the heat.

Combine the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a container and flavor with pepper and salt. Mix thoroughly until incorporated. If the dough looks too loose, incorporate some more breading.

Using your hands, shape the preparation into elongated patties somewhat larger than a walnut but less bulky than an chicken egg, and set them on a baking sheet lined with parchment paper. Cover and chill for at least one hour.

In a wide pan over medium heat, preheat olive oil to a amount of about 1 centimeter. Brown the patties a handful for a couple of minutes on both sides, turning so they are crispy all over, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only delicious but also a highly nutritious appetizer or main course.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to accompany

Place the lentils in a pan and cover with ample water. Cook over a medium heat for about 20 mins or until almost cooked, adding extra liquid to maintain the lentils immersed if necessary.

Stir in the burghul and keep cooking until fully cooked. Drain the ingredients well and put aside in a container.

Preheat half of the