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Leek Croquettes

Bite-sized pan-fried patties, often known as keftedes, represent a beloved speciality in Jewish cooking. These leek patties offer a delicious combination of hearty minced beef with the subtle, mildly sweet flavour of fresh leeks, making them truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the leeks properly and remove the base and the majority of the green stalk. Slice into halves longways then into 1.5-centimeter slices. Transfer in a large skillet and cover with fresh water, then simmer over a medium flame for about 20 mins or until cooked through.

Strain the leeks and put in a large mixing bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and flavor liberally with pepper and salt. Stir completely using your palms then shape a few spoonfuls into a ball, flattening a little. Put on a platter and repeat for the rest of the ingredients.

Warm olive oil in a skillet to a amount of about 2 centimeters over a medium heat. When the oil is sizzling, cook the patties in batches until golden brown on both sides. (Do not fill the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the finished fritters to a tray lined with absorbent paper and permit to rest.

Serve with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a genuine delight. The crispy exterior reveals a creamy center. The fresh spinach adds a vibrant, moderately natural taste, while the grated cheese provides a deep, flavorful richness. It's possible to replace the cheese with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Lemon slices, to garnish

When using leafy greens, rinse it well, getting rid of any stalks, and roughly chop it into big pieces. Place in a deep pan with a small amount hot water over a medium flame. Once softened, strain in a strainer for about 15 minutes, then press out any excess liquid and reserve.

If using thawed frozen spinach, completely remove extra water.

Warm the oil in a skillet over a medium flame and saute the onion and garlic until tender, about four minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Mix completely until incorporated. If the preparation appears too soft, mix in some additional breadcrumbs.

With your fingers, form the dough into oval shapes somewhat larger than a walnut but less bulky than an egg, and place them on a baking sheet covered with parchment paper. Cover and cool for at least one hour.

In a large frying pan over medium heat, heat cooking oil to a depth of about 1cm. Cook the croquettes a small batch for two to three minutes each side, rotating so they are golden brown completely, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully wholesome appetizer or main course.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Place the dry lentils in a pan and cover with ample cold water. Simmer over a medium heat for about twenty minutes or until partially softened, including more water to maintain the legumes covered if needed.

Mix in the cracked wheat and continue cooking until softened. Remove the water from the ingredients completely and put aside in a mixing bowl.

Preheat 50% of the