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Leek Patties

Bite-sized fried croquettes, commonly called keftedes, are a treasured signature dish in Jewish cuisine. These leek patties deliver a delicious blend of rich ground beef with the gentle, slightly sweet taste of tender leeks, making them truly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks well and trim off the roots and the majority of the green tops. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a large skillet and submerge with fresh water, then simmer over a moderate heat for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a big bowl with the beef, eggs, crumbs, chopped dill, flat-leaf parsley and spice and spice generously with pepper and salt. Combine thoroughly using your hands then form a couple of scoops into a patty, shaping a bit. Place on a platter and continue for the balance of the ingredients.

Warm oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is ready, fry the patties in small batches until golden on both sides. (Avoid overcrowding the frying pan as this lowers the temperature of the cooking oil.) Remove the cooked fritters to a tray topped with absorbent paper and allow to drain.

Present with lemon slices.

Spinach Patties

These spinach with cheese patties are a genuine pleasure. The crispy crust reveals a smooth center. The fresh spinach imparts a fresh, somewhat natural flavor, while the dairy gives a rich, umami richness. Feel free to swap the cheesy element with steamed, crushed potatoes if you like.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Lemon wedges, to accompany

When using leafy greens, wash it well, removing any stalks, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount hot water over a medium heat. Once cooked, remove in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

If using thawed frozen spinach, carefully remove unwanted moisture.

Warm the oil in a frying pan over a medium flame and saute the onion and minced garlic until softened, about 4 minutes. Take off the heat.

Put the cooked spinach, cooked onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and beaten eggs in a container and spice with salt and pepper. Mix thoroughly until combined. If the preparation appears too wet, add some additional breading.

With your fingers, shape the dough into oval shapes a bit bigger than a nut but less bulky than an chicken egg, and put them on a tray topped with wax paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, warm cooking oil to a depth of about half an inch. Fry the patties a small batch for a couple of minutes per side, rotating so they are golden brown all over, then place on kitchen roll.

Offer with lemon wedges.

Kroketes Fakes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a wonderfully healthy snack or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Put the dry lentils in a pot and submerge with ample water. Boil over a medium heat for about 20 minutes or until partially softened, pouring additional water to maintain the legumes immersed if necessary.

Add the burghul and continue cooking until tender. Strain the ingredients completely and put aside in a container.

Preheat a portion of the