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Leek Croquettes

Small crispy fritters, often known as keftedes, are a treasured speciality in Jewish culinary traditions. These particular leek fritters deliver a tasty fusion of savory ground beef with the delicate, slightly sweet flavour of fresh leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Clean the fresh leeks well and remove the root ends and most of the green tops. Chop in half longways then into half-inch rounds. Put in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 mins or until softened.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, beaten eggs, matzo meal, fresh dill, parsley and spice and season generously with pepper and salt. Stir thoroughly using your fingers then mold a few scoops into a ball, shaping a bit. Put on a tray and proceed for the rest of the mixture.

Heat oil in a skillet to a depth of about ¾ inch over a medium heat. When the heated oil is hot, brown the patties in small groups until crispy on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Take out the finished patties to a tray lined with kitchen paper and allow to drain.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese patties are a genuine treat. The crunchy outside opens up to a smooth interior. The fresh spinach adds a bright, slightly green taste, while the cheese provides a rich, flavorful creaminess. It's possible to replace the cheesy element with cooked, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for frying (or vegetable oil)
• Fresh lemon, to garnish

If using fresh spinach, wash it thoroughly, removing any hard stems, and cut into it into big pieces. Place in a big pot with a little liquid over a medium flame. Once softened, remove in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, completely press out unwanted moisture.

Preheat the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until softened, about 4 minutes. Remove from the heat.

Place the wilted spinach, fried onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, sweet paprika, breading and eggs in a container and flavor with salt and pepper. Mix completely until incorporated. If the preparation seems too soft, add some additional crumbs.

By hand, shape the preparation into elongated patties somewhat larger than a walnut but more compact than an egg, and set them on a plate covered with baking paper. Wrap and cool for at least 1 hour.

In a wide pan over moderate heat, preheat cooking oil to a level of about 1cm. Fry the croquettes a small batch for a couple of minutes on both sides, turning so they are golden everywhere, then place on paper towel.

Serve with lemon slices.

Kroketes Fakes

With their crispy exterior and soft inside, these fritters are not only tasty but also a highly wholesome snack or main course.

Produces 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to accompany

Place the lentils in a pot and cover with plenty of cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, adding additional water to ensure the pulses immersed if needed.

Stir in the cracked wheat and proceed cooking until softened. Strain the mixture well and set aside in a container.

Warm 50% of the