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Leek Patties

Small fried croquettes, often referred to as keftedes, represent a cherished delicacy in Jewish cooking. These leek fritters deliver a tasty combination of hearty beef with the gentle, sweetly mild essence of tender leeks, making them truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to garnish

Wash the fresh leeks carefully and trim off the roots and the majority of the dark green parts. Slice in half longways then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with cold water, then heat over a medium flame for about twenty minutes or until softened.

Drain the softened leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice generously with salt and pepper. Stir thoroughly using your hands then shape a couple of tablespoonfuls into a croquette, shaping a bit. Place on a plate and repeat for the rest of the preparation.

Preheat oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the heated oil is hot, cook the croquettes in small groups until crispy on all sides. (Do not fill the pan as this drops the oil temperature of the oil.) Take out the ready croquettes to a dish topped with kitchen paper and allow to drain.

Serve with lemon wedges.

Spinach Patties

These amazing spinach and cheese croquettes are a genuine delight. The golden outside gives way to a smooth center. The spinach adds a vibrant, moderately natural taste, while the cheese provides a savory, flavorful creaminess. It's possible to replace the cheesy element with boiled, pureed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to serve

If using leafy greens, wash it thoroughly, getting rid of any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a bit of liquid over a medium flame. Once wilted, drain in a colander for about 15 mins, then remove any remaining moisture and set aside.

For previously frozen spinach, thoroughly remove extra water.

Heat the cooking oil in a skillet over a medium heat and cook the chopped onion and garlic cloves until tender, about 4 minutes. Take off the heat.

Place the wilted spinach, cooked onion and sauteed garlic, grated cheese, ricotta, grated nutmeg, paprika, dry crumbs and eggs in a container and season with salt and pepper. Mix well until incorporated. If the preparation seems too soft, add some additional crumbs.

By hand, shape the dough into oval croquettes slightly larger than a nut but less bulky than an chicken egg, and put them on a tray covered with wax paper. Cover and cool for at least one hour.

In a big skillet over moderate heat, warm olive oil to a level of about half an inch. Fry the croquettes a few at a time for a couple of minutes per side, turning so they are crispy completely, then transfer on paper towel.

Serve with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only delicious but also a wonderfully nutritious appetizer or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Put the dry lentils in a pot and fill with enough fresh water. Simmer over a moderate heat for about twenty minutes or until partially softened, pouring more water to maintain the lentils covered if necessary.

Stir in the bulgur wheat and proceed cooking until fully cooked. Drain the ingredients completely and reserve in a bowl.

Warm half of the