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Leek Patties

Small pan-fried fritters, commonly called keftedes, are a beloved signature dish in Jewish cuisine. These leek croquettes present a flavorful blend of savory beef with the subtle, mildly sweet essence of fresh leeks, making them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to serve

Wash the fresh leeks well and trim off the root ends and the majority of the green tops. Cut in half lengthways then into half-inch slices. Put in a deep pan and fill with fresh water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the softened leeks and place in a big bowl with the beef, beaten eggs, crumbs, fresh dill, flat-leaf parsley and paprika and season well with pepper and salt. Combine well using your hands then form a few spoonfuls into a patty, flattening a little. Put on a plate and repeat for the remaining of the mixture.

Warm cooking oil in a frying pan to a amount of about ¾ inch over a medium heat. When the olive oil is ready, fry the croquettes in small groups until crispy on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Take out the finished croquettes to a plate lined with paper towel and let to cool.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a real treat. The crunchy crust reveals a creamy filling. The fresh spinach adds a bright, moderately earthy note, while the dairy provides a rich, flavorful creaminess. You can substitute the cheesy element with steamed, mashed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to serve

When using raw spinach, wash it thoroughly, removing any hard stems, and roughly chop it into sizable portions. Transfer in a large saucepan with a small amount water over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and set aside.

When working with thawed frozen spinach, carefully squeeze out extra water.

Warm the oil in a frying pan over a medium heat and fry the diced onion and garlic until translucent, about four minutes. Remove from the stove.

Combine the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Combine well until incorporated. If the dough seems too soft, add some more breadcrumbs.

Using your hands, shape the preparation into oval croquettes slightly larger than a walnut but more compact than an egg, and place them on a tray covered with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium heat, preheat oil to a level of about 1cm. Fry the patties a handful for 2–3 minutes per side, flipping so they are crispy all over, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and tender interior, these croquettes are not only flavorful but also a wonderfully wholesome appetizer or dish.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to preference
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a pan and cover with plenty of fresh water. Boil over a medium heat for about twenty minutes or until partially softened, including extra liquid to maintain the legumes covered if necessary.

Mix in the cracked wheat and keep cooking until tender. Drain the ingredients thoroughly and reserve in a container.

Heat a portion of the