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Leek Patties

Petite pan-fried patties, often called keftedes, represent a beloved speciality in Jewish cooking. These particular leek croquettes present a tasty fusion of hearty ground beef with the subtle, sweetly mild flavour of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Clean the green leeks carefully and trim off the root ends and the majority of the green tops. Chop into halves along the length then into 1.5cm pieces. Place in a deep frying pan and fill with cold water, then heat over a medium heat for about 20 minutes or until softened.

Remove the water from the leeks and put in a large mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Stir well using your hands then mold a couple of tablespoonfuls into a ball, flattening a bit. Set on a tray and continue for the rest of the mixture.

Heat oil in a pan to a depth of about ¾ inch over a medium flame. When the heated oil is sizzling, fry the patties in small groups until golden brown on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the cooking oil.) Transfer the cooked croquettes to a dish topped with paper towel and let to rest.

Serve with fresh lemon.

Keftes de Espinacha

These delightful spinach with cheese fritters are a genuine treat. The crispy crust gives way to a smooth filling. The spinach brings a fresh, somewhat earthy taste, while the dairy offers a savory, umami creaminess. It's possible to replace the cheese with steamed, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for deep-frying (or neutral oil)
• Lemon wedges, to garnish

For fresh spinach, wash it carefully, removing any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a bit of water over a medium heat. Once cooked, remove in a strainer for about 15 minutes, then remove any excess liquid and set aside.

If using thawed frozen spinach, completely remove unwanted moisture.

Warm the cooking oil in a pan over a medium flame and saute the diced onion and garlic cloves until softened, about four minutes. Remove from the stove.

Combine the cooked spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, spice, sweet paprika, breadcrumbs and eggs in a container and flavor with seasoning. Stir completely until combined. If the preparation appears too loose, add some additional breadcrumbs.

With your fingers, shape the dough into oval croquettes slightly larger than a walnut but less bulky than an large egg, and place them on a baking sheet topped with wax paper. Seal and chill for at least 60 minutes.

In a large frying pan over medium flame, heat oil to a depth of about 1cm. Fry the fritters a small batch for 2–3 minutes on both sides, rotating so they are crispy everywhere, then put on paper towel.

Present with lemon wedges.

Kroketes Fakes

Featuring a crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully wholesome snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Put the lentils in a pot and submerge with plenty of water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding additional water to maintain the legumes submerged if necessary.

Mix in the burghul and keep cooking until tender. Drain the lentils and burghul thoroughly and set aside in a mixing bowl.

Warm a portion of the