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Leek Patties

Small pan-fried fritters, typically referred to as keftedes, stand as a treasured delicacy in Jewish culinary traditions. These wonderful leek croquettes deliver a tasty combination of rich beef with the delicate, sweetly mild flavour of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to serve

Clean the fresh leeks well and trim off the roots and the bulk of the green stalk. Slice into halves along the length then into 1.5-centimeter pieces. Place in a large skillet and submerge with cold water, then cook over a medium flame for about 20 mins or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the beef, eggs, crumbs, fresh dill, parsley and paprika and season liberally with pepper and salt. Stir thoroughly using your hands then shape a several scoops into a croquette, pressing a bit. Place on a platter and repeat for the rest of the ingredients.

Warm cooking oil in a pan to a amount of about 2cm over a moderate heat. When the oil is ready, cook the fritters in batches until golden brown on both sides. (Do not fill the frying pan as this lowers the temperature of the cooking oil.) Take out the cooked fritters to a dish covered with kitchen paper and permit to drain.

Serve with lemon slices.

Spinach Croquettes

These spinach and cheese croquettes are a genuine pleasure. The crunchy outside gives way to a soft filling. The spinach adds a bright, slightly natural taste, while the cheese offers a savory, umami smoothness. It's possible to replace the cheesy element with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for pan-frying (or neutral oil)
• Lemon slices, to serve

When using leafy greens, rinse it thoroughly, removing any hard stems, and cut into it into big pieces. Transfer in a big pot with a little liquid over a medium flame. Once wilted, strain in a colander for about 15 mins, then squeeze out any excess liquid and set aside.

For previously frozen spinach, completely press out extra water.

Warm the cooking oil in a skillet over a medium heat and cook the onion and garlic cloves until translucent, about four minutes. Remove from the stove.

Combine the prepared spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the preparation looks too wet, mix in some more breadcrumbs.

With your fingers, form the dough into oval croquettes a bit bigger than a walnut shell but smaller than an egg, and place them on a plate lined with parchment paper. Seal and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat cooking oil to a level of about 1cm. Cook the patties a small batch for 2–3 minutes on both sides, turning so they are crispy everywhere, then place on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these patties are not only tasty but also a wonderfully healthy bite or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and submerge with enough fresh water. Boil over a medium heat for about 20 minutes or until almost cooked, including additional water to maintain the legumes submerged if needed.

Mix in the cracked wheat and keep cooking until tender. Remove the water from the ingredients completely and put aside in a container.

Warm half of the