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Leek Croquettes

Petite crispy croquettes, typically called keftedes, stand as a beloved delicacy in Jewish cooking. These wonderful leek fritters deliver a delicious fusion of savory minced beef with the subtle, mildly sweet flavour of leeks, and they are truly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to serve

Clean the green leeks carefully and cut away the base and the bulk of the dark green parts. Chop in half longways then into half-inch pieces. Put in a deep pan and fill with fresh water, then heat over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and place in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with pepper and salt. Stir thoroughly using your hands then shape a couple of scoops into a ball, flattening a little. Put on a tray and proceed for the rest of the ingredients.

Heat olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the heated oil is hot, fry the patties in batches until golden brown on all sides. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Remove the finished patties to a plate topped with kitchen paper and let to cool.

Present with lemon wedges.

Spinach Croquettes

These spinach and cheese fritters are a true treat. The golden crust reveals a creamy filling. The leafy spinach adds a bright, somewhat earthy flavor, while the grated cheese provides a rich, umami smoothness. It's possible to replace the cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if required
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Lemon wedges, to garnish

If using fresh spinach, rinse it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Transfer in a deep pan with a small amount water over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then press out any excess liquid and set aside.

When working with defrosted spinach, thoroughly squeeze out extra water.

Preheat the olive oil in a skillet over a medium flame and cook the onion and garlic until softened, about a few minutes. Turn off the heat.

Put the prepared spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and season with pepper and salt. Stir well until combined. If the dough looks too loose, add some additional breading.

Using your hands, shape the preparation into oval croquettes slightly larger than a walnut but less bulky than an egg, and put them on a baking sheet covered with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, preheat cooking oil to a amount of about 1 centimeter. Brown the patties a few at a time for a couple of minutes on both sides, rotating so they are crispy all over, then place on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Boasting a golden crust and tender interior, these patties are not only delicious but also a extremely healthy snack or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Yogurt and fresh lemon, to garnish

Add the lentils in a saucepan and submerge with plenty of cold water. Cook over a medium heat for about twenty minutes or until nearly done, adding additional water to ensure the lentils covered if necessary.

Stir in the burghul and continue cooking until fully cooked. Strain the mixture thoroughly and reserve in a container.

Preheat a portion of the