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Leek Patties

Small fried croquettes, often called keftedes, represent a beloved signature dish in Jewish cuisine. These wonderful leek fritters deliver a delicious fusion of rich beef with the gentle, sweetly mild flavour of tender leeks, rendering them utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Wash the green leeks well and cut away the root ends and the bulk of the dark green parts. Cut lengthwise lengthways then into 1.5-centimeter slices. Place in a large skillet and submerge with fresh water, then heat over a medium heat for about twenty minutes or until tender.

Remove the water from the cooked leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and spice generously with pepper and salt. Combine thoroughly using your palms then shape a several scoops into a ball, pressing a slightly. Set on a platter and repeat for the balance of the mixture.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the olive oil is ready, brown the croquettes in small batches until golden on each side. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the finished fritters to a plate covered with paper towel and allow to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine delight. The crispy crust gives way to a smooth center. The spinach brings a vibrant, somewhat earthy taste, while the dairy offers a rich, savory creaminess. You can substitute the dairy cheese with steamed, pureed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, clean it thoroughly, removing any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a small amount water over a moderate heat. Once softened, strain in a strainer for about a quarter hour, then squeeze out any remaining moisture and set aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Preheat the cooking oil in a skillet over a medium flame and saute the onion and minced garlic until softened, about 4 minutes. Remove from the stove.

Put the wilted spinach, fried onion and sauteed garlic, grated cheese, creamy cheese, spice, red spice, breadcrumbs and eggs in a container and spice with seasoning. Combine thoroughly until incorporated. If the preparation appears too loose, add some extra breadcrumbs.

With your fingers, mold the preparation into elongated patties somewhat larger than a nut but less bulky than an large egg, and put them on a tray lined with wax paper. Seal and chill for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a depth of about 1 centimeter. Brown the patties a small batch for 2–3 minutes each side, flipping so they are crispy completely, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these fritters are not only flavorful but also a extremely healthy bite or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to accompany

Add the dry lentils in a pan and fill with plenty of cold water. Simmer over a medium flame for about 20 minutes or until nearly done, including extra liquid to maintain the legumes immersed if needed.

Mix in the burghul and continue cooking until fully cooked. Strain the lentils and burghul well and put aside in a mixing bowl.

Warm half of the