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Leek Croquettes

Bite-sized crispy croquettes, often referred to as keftedes, represent a treasured delicacy in Jewish cuisine. These leek patties present a tasty blend of rich ground beef with the gentle, slightly sweet taste of fresh leeks, making them utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Wash the fresh leeks well and trim off the root ends and most of the green tops. Cut lengthwise longways then into half-inch slices. Put in a deep pan and fill with fresh water, then cook over a medium flame for about 20 minutes or until softened.

Strain the leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and spice and season liberally with salt and pepper. Combine well using your fingers then form a few scoops into a patty, shaping a slightly. Set on a platter and proceed for the remaining of the ingredients.

Heat cooking oil in a pan to a level of about 2cm over a medium heat. When the olive oil is ready, fry the croquettes in small batches until golden brown on both sides. (Avoid overcrowding the skillet as this drops the oil temperature of the oil.) Transfer the finished fritters to a dish topped with paper towel and let to rest.

Offer with lemon slices.

Spinach Patties

These amazing cheesy spinach patties are a genuine pleasure. The crispy crust opens up to a soft filling. The spinach imparts a vibrant, moderately natural flavor, while the dairy offers a deep, savory smoothness. Feel free to swap the dairy cheese with boiled, pureed potatoes if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or use sunflower oil)
• Fresh lemon, to serve

When using leafy greens, clean it well, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a deep pan with a little water over a moderate heat. Once wilted, drain in a colander for about 15 mins, then remove any excess liquid and reserve.

For thawed frozen spinach, thoroughly remove extra water.

Preheat the oil in a pan over a moderate heat and cook the chopped onion and garlic until tender, about a few minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and eggs in a large bowl and flavor with seasoning. Combine well until combined. If the dough looks too soft, mix in some additional crumbs.

Using your hands, form the preparation into oval shapes somewhat larger than a walnut but more compact than an egg, and set them on a tray covered with wax paper. Seal and refrigerate for at least 60 minutes.

In a big skillet over medium heat, heat cooking oil to a level of about 1 centimeter. Brown the patties a handful for 2–3 minutes on both sides, rotating so they are golden everywhere, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

With their crunchy outside and soft inside, these croquettes are not only delicious but also a extremely nutritious bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to garnish

Put the dry lentils in a pan and fill with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring extra liquid to maintain the legumes covered if required.

Add the bulgur wheat and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a mixing bowl.

Warm 50% of the