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Leek Patties

Bite-sized fried croquettes, typically referred to as keftedes, represent a treasured delicacy in Jewish culinary traditions. These wonderful leek fritters present a flavorful fusion of hearty ground beef with the delicate, sweetly mild flavour of tender leeks, and they are absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Wash the green leeks carefully and remove the base and the majority of the green tops. Slice lengthwise along the length then into half-inch slices. Place in a deep pan and submerge with cold water, then heat over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and put in a big bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and paprika and season generously with pepper and salt. Stir completely using your fingers then shape a several spoonfuls into a ball, flattening a slightly. Set on a plate and repeat for the balance of the mixture.

Heat olive oil in a pan to a depth of about ¾ inch over a medium flame. When the olive oil is ready, brown the fritters in small batches until crispy on all sides. (Do not fill the frying pan as this reduces the temperature of the cooking oil.) Remove the ready fritters to a tray covered with absorbent paper and allow to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine delight. The crunchy crust gives way to a soft filling. The leafy spinach brings a bright, somewhat green flavor, while the cheese provides a rich, flavorful smoothness. It's possible to replace the cheese with cooked, crushed spuds if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Oil for deep-frying (or alternatively neutral oil)
• Lemon slices, to accompany

For raw spinach, clean it thoroughly, discarding any hard stems, and coarsely chop it into sizable portions. Put in a big pot with a bit of hot water over a moderate heat. Once cooked, drain in a strainer for about 15 mins, then press out any excess liquid and set aside.

When working with defrosted spinach, thoroughly press out excess liquid.

Warm the oil in a pan over a moderate heat and saute the diced onion and minced garlic until translucent, about a few minutes. Turn off the stove.

Combine the wilted spinach, fried onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a container and season with seasoning. Mix thoroughly until blended. If the preparation seems too soft, incorporate some additional crumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and place them on a baking sheet topped with parchment paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, heat olive oil to a amount of about half an inch. Brown the croquettes a few at a time for a couple of minutes each side, flipping so they are golden all over, then place on paper towel.

Present with lemon slices.

Kroketes Fakes

Boasting a crunchy outside and moist center, these patties are not only flavorful but also a wonderfully wholesome appetizer or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to serve

Place the lentils in a saucepan and cover with plenty of cold water. Cook over a medium heat for about 20 minutes or until nearly done, including extra liquid to maintain the pulses immersed if needed.

Stir in the burghul and continue cooking until softened. Remove the water from the ingredients well and put aside in a container.

Preheat a portion of the