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Leek Croquettes

Small crispy croquettes, often known as keftedes, stand as a treasured speciality in Jewish cooking. These particular leek croquettes present a delicious fusion of hearty ground beef with the subtle, sweetly mild essence of fresh leeks, rendering them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the leeks carefully and cut away the base and the bulk of the dark green parts. Cut in half lengthways then into half-inch slices. Place in a deep frying pan and cover with water, then simmer over a moderate heat for about 20 mins or until softened.

Strain the leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, dill, parsley and spice and flavor generously with seasoning. Mix thoroughly using your fingers then shape a few scoops into a croquette, pressing a little. Place on a plate and continue for the remaining of the preparation.

Heat cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is ready, cook the croquettes in batches until crispy on all sides. (Don't overcrowd the pan as this drops the heat of the cooking oil.) Remove the ready fritters to a plate topped with kitchen paper and let to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese patties are a true delight. The golden exterior reveals a smooth center. The fresh spinach adds a vibrant, moderately green flavor, while the cheese gives a rich, savory creaminess. You can substitute the cheesy element with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), additional if needed
• 3 large eggs
• Oil for pan-frying (or neutral oil)
• Lemon wedges, to garnish

If using leafy greens, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a big pot with a small amount liquid over a medium heat. Once cooked, remove in a strainer for about 15 minutes, then press out any extra water and put aside.

When working with thawed frozen spinach, completely squeeze out extra water.

Heat the oil in a frying pan over a medium flame and saute the chopped onion and garlic until tender, about four minutes. Remove from the flame.

Place the wilted spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and spice with salt and pepper. Combine completely until incorporated. If the dough looks too wet, add some additional breadcrumbs.

Using your hands, form the mixture into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and place them on a baking sheet covered with wax paper. Cover and cool for at least 60 minutes.

In a big skillet over moderate heat, warm oil to a level of about 1cm. Brown the fritters a handful for 2–3 minutes on both sides, turning so they are golden all over, then transfer on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only flavorful but also a wonderfully healthy snack or meal.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to accompany

Place the lentils in a pot and submerge with enough water. Boil over a medium flame for about 20 minutes or until almost cooked, adding more water to keep the lentils covered if necessary.

Mix in the bulgur wheat and continue cooking until softened. Remove the water from the mixture thoroughly and reserve in a container.

Warm 50% of the