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Leek Patties

Small fried croquettes, typically known as keftedes, represent a cherished delicacy in Jewish cuisine. These wonderful leek croquettes present a flavorful combination of hearty minced beef with the delicate, mildly sweet taste of leeks, making them truly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks carefully and remove the roots and the majority of the green stalk. Slice lengthwise lengthways then into 1.5cm pieces. Transfer in a large skillet and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until cooked through.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, eggs, matzo meal, chopped dill, parsley and spice and spice generously with pepper and salt. Combine well using your hands then shape a several scoops into a patty, shaping a bit. Set on a tray and proceed for the balance of the preparation.

Warm olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the oil is hot, brown the fritters in small groups until crispy on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the cooking oil.) Take out the finished fritters to a plate covered with paper towel and let to drain.

Offer with lemon wedges.

Spinach Patties

These amazing spinach and cheese patties are a real treat. The crunchy exterior gives way to a soft filling. The leafy spinach imparts a vibrant, somewhat earthy flavor, while the cheese provides a savory, savory smoothness. It's possible to replace the cheesy element with boiled, mashed potato if you prefer.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Lemon wedges, to serve

If using raw spinach, clean it carefully, getting rid of any hard stems, and roughly chop it into large chunks. Transfer in a big pot with a little water over a moderate heat. Once softened, strain in a sieve for about 15 mins, then remove any extra water and put aside.

For previously frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a skillet over a medium flame and saute the chopped onion and garlic until softened, about four minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir thoroughly until incorporated. If the mixture appears too loose, incorporate some additional breading.

With your fingers, mold the preparation into oval shapes somewhat larger than a walnut but less bulky than an egg, and place them on a plate topped with parchment paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for 2–3 minutes per side, turning so they are crispy completely, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to garnish

Place the dry lentils in a saucepan and fill with ample cold water. Boil over a medium heat for about twenty minutes or until almost cooked, including extra liquid to keep the lentils submerged if necessary.

Mix in the bulgur wheat and continue cooking until softened. Drain the mixture well and put aside in a bowl.

Preheat 50% of the