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Leek Patties

Bite-sized fried patties, often known as keftedes, represent a treasured signature dish in Jewish cuisine. These wonderful leek patties deliver a flavorful combination of hearty ground beef with the subtle, slightly sweet essence of tender leeks, making them absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the fresh leeks well and trim off the root ends and the majority of the green stalk. Chop into halves along the length then into 1.5cm rounds. Place in a deep pan and cover with fresh water, then simmer over a moderate heat for about twenty minutes or until tender.

Remove the water from the softened leeks and put in a big bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and season liberally with pepper and salt. Mix completely using your fingers then shape a several scoops into a ball, pressing a slightly. Set on a plate and repeat for the rest of the ingredients.

Warm olive oil in a pan to a amount of about 2cm over a moderate heat. When the olive oil is ready, fry the fritters in small groups until golden on each side. (Do not fill the skillet as this lowers the temperature of the cooking oil.) Take out the cooked croquettes to a plate lined with absorbent paper and permit to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese fritters are a true delight. The crunchy crust gives way to a creamy interior. The fresh spinach imparts a fresh, somewhat natural note, while the grated cheese offers a deep, savory richness. Feel free to swap the cheesy element with boiled, pureed spuds if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for deep-frying (or neutral oil)
• Lemon slices, to garnish

For raw spinach, clean it well, removing any stalks, and coarsely chop it into large chunks. Transfer in a large saucepan with a small amount hot water over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then press out any excess liquid and set aside.

When working with thawed frozen spinach, carefully remove unwanted moisture.

Warm the cooking oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until tender, about a few minutes. Remove from the heat.

Combine the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, grated nutmeg, paprika, breading and eggs in a large bowl and spice with seasoning. Combine well until incorporated. If the preparation appears too wet, mix in some extra breadcrumbs.

By hand, form the dough into oval shapes slightly larger than a nut but smaller than an chicken egg, and place them on a tray topped with baking paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, heat oil to a amount of about half an inch. Cook the croquettes a few at a time for a couple of minutes each side, flipping so they are golden brown all over, then put on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and tender interior, these patties are not only delicious but also a wonderfully wholesome bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to accompany

Put the dry lentils in a pot and submerge with plenty of fresh water. Boil over a moderate heat for about 20 mins or until nearly done, adding extra liquid to ensure the legumes covered if required.

Mix in the cracked wheat and continue cooking until fully cooked. Drain the mixture well and set aside in a mixing bowl.

Preheat 50% of the