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Leek Croquettes

Bite-sized crispy fritters, often known as keftedes, represent a treasured delicacy in Jewish cuisine. These particular leek patties deliver a tasty fusion of hearty ground beef with the subtle, mildly sweet taste of leeks, making them truly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the green leeks well and remove the roots and the majority of the dark green parts. Slice lengthwise along the length then into 1.5cm rounds. Transfer in a deep frying pan and submerge with fresh water, then cook over a moderate heat for about 20 mins or until tender.

Remove the water from the softened leeks and place in a big bowl with the minced beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and flavor generously with pepper and salt. Mix well using your palms then form a several tablespoonfuls into a patty, pressing a little. Place on a platter and proceed for the remaining of the preparation.

Heat oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is ready, fry the croquettes in small batches until golden on all sides. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Take out the finished patties to a dish topped with absorbent paper and permit to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese croquettes are a real delight. The crunchy exterior gives way to a soft center. The spinach brings a fresh, slightly earthy flavor, while the grated cheese provides a deep, umami creaminess. It's possible to replace the dairy cheese with steamed, crushed potato if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to accompany

For fresh spinach, rinse it thoroughly, removing any hard stems, and cut into it into large chunks. Place in a big pot with a little water over a moderate heat. Once softened, remove in a strainer for about a quarter hour, then squeeze out any excess liquid and put aside.

For defrosted spinach, thoroughly press out extra water.

Preheat the oil in a frying pan over a medium heat and fry the onion and minced garlic until tender, about 4 minutes. Turn off the heat.

Put the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and eggs in a large bowl and flavor with seasoning. Combine thoroughly until incorporated. If the mixture looks too loose, add some more breading.

By hand, shape the preparation into oval shapes a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a tray topped with wax paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over moderate heat, heat olive oil to a amount of about 1 centimeter. Fry the croquettes a small batch for two to three minutes on both sides, rotating so they are golden brown completely, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a wonderfully healthy snack or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and cover with plenty of cold water. Cook over a moderate heat for about 20 minutes or until partially softened, including additional water to ensure the pulses submerged if needed.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the ingredients well and set aside in a container.

Warm 50% of the