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Leek Patties

Petite fried patties, commonly called keftedes, represent a treasured signature dish in Jewish cooking. These leek croquettes deliver a tasty fusion of savory minced beef with the gentle, mildly sweet taste of leeks, and they are absolutely irresistible.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and trim off the root ends and the majority of the green tops. Slice in half along the length then into 1.5-centimeter rounds. Put in a large skillet and submerge with cold water, then heat over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and spice well with salt and pepper. Combine thoroughly using your hands then form a few spoonfuls into a croquette, flattening a slightly. Set on a tray and proceed for the balance of the mixture.

Warm cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is ready, fry the fritters in batches until golden on all sides. (Do not fill the frying pan as this reduces the heat of the oil.) Remove the finished croquettes to a tray lined with paper towel and let to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese croquettes are a real treat. The crunchy crust gives way to a smooth center. The spinach brings a bright, somewhat green note, while the grated cheese offers a rich, umami smoothness. It's possible to replace the dairy cheese with steamed, pureed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to garnish

For fresh spinach, wash it carefully, removing any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a bit of liquid over a medium flame. Once softened, drain in a strainer for about a quarter hour, then squeeze out any remaining moisture and put aside.

When working with previously frozen spinach, thoroughly press out extra water.

Warm the cooking oil in a skillet over a medium heat and cook the chopped onion and garlic until tender, about four minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until combined. If the dough seems too wet, incorporate some additional breading.

Using your hands, mold the mixture into elongated patties slightly larger than a walnut shell but smaller than an egg, and put them on a tray topped with wax paper. Seal and cool for at least 60 minutes.

In a big skillet over medium flame, warm olive oil to a depth of about 1 centimeter. Brown the patties a few at a time for a couple of minutes each side, turning so they are golden everywhere, then transfer on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and soft inside, these fritters are not only delicious but also a extremely healthy bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to preference
• Yogurt and lemon wedges, to garnish

Put the lentils in a saucepan and submerge with enough fresh water. Cook over a medium heat for about twenty minutes or until partially softened, adding additional water to maintain the lentils covered if necessary.

Add the cracked wheat and continue cooking until tender. Strain the lentils and burghul well and reserve in a mixing bowl.

Warm half of the