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Leek Patties

Bite-sized crispy patties, often referred to as keftedes, are a treasured signature dish in Jewish cooking. These particular leek croquettes present a delicious fusion of hearty beef with the subtle, slightly sweet taste of tender leeks, making them absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to serve

Clean the leeks well and remove the root ends and most of the green stalk. Slice in half along the length then into 1.5cm rounds. Transfer in a large skillet and submerge with cold water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and spice and spice liberally with pepper and salt. Stir well using your hands then shape a few scoops into a croquette, pressing a bit. Place on a plate and repeat for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2cm over a medium flame. When the olive oil is sizzling, cook the croquettes in small groups until crispy on all sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Transfer the finished patties to a tray covered with paper towel and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach patties are a true treat. The crispy crust gives way to a creamy center. The spinach imparts a fresh, somewhat green taste, while the cheese gives a deep, umami creaminess. You can substitute the dairy cheese with steamed, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 fresh eggs
• Cooking oil for frying (or vegetable oil)
• Lemon slices, to serve

For raw spinach, rinse it thoroughly, removing any tough stems, and cut into it into big pieces. Put in a large saucepan with a small amount water over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then remove any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly remove excess liquid.

Heat the olive oil in a skillet over a medium heat and saute the onion and garlic until translucent, about 4 minutes. Remove from the stove.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, spice, paprika, dry crumbs and beaten eggs in a large bowl and flavor with pepper and salt. Stir completely until combined. If the preparation looks too wet, add some extra breadcrumbs.

By hand, shape the preparation into oval croquettes a bit bigger than a walnut but smaller than an chicken egg, and set them on a tray topped with wax paper. Seal and chill for at least 60 minutes.

In a wide pan over medium heat, warm oil to a level of about half an inch. Cook the patties a few at a time for a couple of minutes per side, rotating so they are golden brown everywhere, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these croquettes are not only tasty but also a highly wholesome appetizer or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to serve

Place the brown lentils in a pan and fill with enough fresh water. Boil over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to maintain the lentils immersed if required.

Mix in the cracked wheat and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and reserve in a mixing bowl.

Preheat half of the