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Leek Croquettes

Small pan-fried fritters, often known as keftedes, are a beloved signature dish in Jewish cooking. These leek croquettes present a flavorful fusion of hearty minced beef with the delicate, slightly sweet taste of fresh leeks, making them utterly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks carefully and remove the root ends and most of the dark green parts. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a deep frying pan and fill with cold water, then heat over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and sweet paprika and flavor well with pepper and salt. Combine completely using your palms then mold a several spoonfuls into a ball, shaping a slightly. Put on a tray and proceed for the balance of the ingredients.

Preheat oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, cook the patties in small groups until golden on all sides. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Remove the ready fritters to a plate lined with paper towel and allow to rest.

Present with lemon wedges.

Spinach Patties

These delightful cheesy spinach fritters are a genuine treat. The golden exterior opens up to a creamy interior. The fresh spinach imparts a bright, somewhat earthy flavor, while the grated cheese gives a savory, savory creaminess. Feel free to swap the cheese with cooked, pureed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), additional if needed
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it well, getting rid of any stalks, and coarsely chop it into large chunks. Put in a deep pan with a bit of water over a moderate heat. Once cooked, remove in a sieve for about 15 minutes, then press out any excess liquid and set aside.

If using defrosted spinach, completely press out unwanted moisture.

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

Place the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, spice, red spice, dry crumbs and eggs in a large bowl and season with seasoning. Mix thoroughly until incorporated. If the dough appears too soft, add some additional breadcrumbs.

By hand, mold the dough into oval croquettes somewhat larger than a walnut but more compact than an large egg, and set them on a baking sheet covered with baking paper. Wrap and chill for at least 1 hour.

In a large frying pan over moderate heat, warm olive oil to a level of about half an inch. Brown the patties a handful for two to three minutes each side, turning so they are golden completely, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

Boasting a golden crust and moist center, these fritters are not only tasty but also a wonderfully nutritious snack or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pot and fill with enough fresh water. Cook over a medium flame for about 20 mins or until partially softened, including more water to keep the pulses covered if required.

Mix in the burghul and continue cooking until tender. Drain the lentils and burghul well and put aside in a bowl.

Heat a portion of the