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Leek Patties

Petite crispy patties, often referred to as keftedes, stand as a treasured speciality in Jewish cooking. These leek patties present a flavorful fusion of savory ground beef with the gentle, slightly sweet essence of tender leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Clean the leeks well and remove the base and the bulk of the dark green parts. Slice into halves longways then into half-inch rounds. Place in a large skillet and cover with cold water, then simmer over a moderate heat for about 20 minutes or until tender.

Drain the softened leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, dill, chopped parsley and paprika and flavor well with seasoning. Combine well using your fingers then mold a several scoops into a patty, flattening a bit. Set on a plate and continue for the balance of the ingredients.

Warm cooking oil in a pan to a depth of about 2cm over a medium flame. When the oil is hot, brown the croquettes in batches until crispy on all sides. (Do not fill the skillet as this drops the oil temperature of the cooking oil.) Remove the cooked croquettes to a dish covered with paper towel and permit to drain.

Serve with lemon wedges.

Spinach Patties

These amazing spinach with cheese patties are a true treat. The crispy exterior gives way to a soft center. The fresh spinach brings a vibrant, moderately natural taste, while the grated cheese gives a rich, flavorful smoothness. It's possible to replace the cheese with steamed, pureed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, wash it well, discarding any stalks, and cut into it into large chunks. Transfer in a big pot with a bit of liquid over a moderate heat. Once wilted, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

If using previously frozen spinach, completely squeeze out extra water.

Warm the olive oil in a frying pan over a moderate heat and cook the chopped onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Put the prepared spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and spice with seasoning. Stir thoroughly until combined. If the preparation looks too wet, incorporate some additional breadcrumbs.

Using your hands, form the dough into oval croquettes a bit bigger than a walnut but more compact than an egg, and place them on a plate lined with baking paper. Seal and cool for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a amount of about half an inch. Fry the croquettes a few at a time for two to three minutes per side, rotating so they are golden brown everywhere, then transfer on paper towel.

Offer with fresh lemon.

Kroketes Fakes

With their crispy exterior and soft inside, these croquettes are not only flavorful but also a highly healthy bite or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pot and submerge with ample cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding more water to maintain the pulses submerged if needed.

Stir in the burghul and keep cooking until fully cooked. Remove the water from the ingredients completely and reserve in a container.

Heat half of the