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Leek Patties

Bite-sized pan-fried patties, commonly referred to as keftedes, are a beloved signature dish in Jewish cooking. These leek croquettes offer a flavorful blend of rich beef with the subtle, mildly sweet taste of fresh leeks, making them truly addictive.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the fresh leeks carefully and trim off the roots and the majority of the green stalk. Chop into halves lengthways then into half-inch rounds. Transfer in a deep frying pan and fill with water, then simmer over a medium heat for about twenty minutes or until softened.

Drain the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, parsley and sweet paprika and season well with pepper and salt. Stir thoroughly using your fingers then shape a couple of spoonfuls into a croquette, flattening a little. Put on a platter and repeat for the balance of the preparation.

Heat oil in a pan to a depth of about 2 centimeters over a moderate heat. When the oil is ready, fry the patties in batches until crispy on each side. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Transfer the ready fritters to a plate covered with paper towel and let to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing spinach and cheese patties are a true pleasure. The crispy crust opens up to a soft center. The spinach brings a fresh, slightly earthy taste, while the grated cheese gives a savory, flavorful richness. Feel free to swap the cheese with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for deep-frying (or use neutral oil)
• Lemon wedges, to serve

For fresh spinach, rinse it well, removing any hard stems, and coarsely chop it into large chunks. Place in a big pot with a little water over a medium flame. Once cooked, remove in a colander for about 15 mins, then remove any extra water and set aside.

For thawed frozen spinach, carefully press out excess liquid.

Heat the oil in a frying pan over a medium heat and fry the chopped onion and minced garlic until tender, about a few minutes. Remove from the flame.

Put the prepared spinach, fried onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a container and spice with pepper and salt. Combine well until blended. If the preparation looks too loose, mix in some more breadcrumbs.

By hand, mold the preparation into oval shapes slightly larger than a nut but less bulky than an chicken egg, and set them on a baking sheet lined with baking paper. Seal and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a level of about 1cm. Fry the croquettes a handful for a couple of minutes per side, turning so they are golden brown everywhere, then place on paper towel.

Offer with lemon wedges.

Kroketes Fakes

With their golden crust and tender interior, these patties are not only flavorful but also a wonderfully healthy bite or meal.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Place the lentils in a pot and cover with plenty of cold water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to keep the lentils immersed if necessary.

Stir in the cracked wheat and continue cooking until fully cooked. Drain the lentils and burghul thoroughly and set aside in a container.

Warm half of the