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Leek Patties

Bite-sized fried fritters, typically called keftedes, stand as a treasured delicacy in Jewish cooking. These leek fritters present a flavorful blend of rich ground beef with the delicate, sweetly mild flavour of leeks, and they are truly crave-worthy.

Yields 12

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

Thoroughly wash the leeks well and cut away the root ends and most of the dark green parts. Cut lengthwise lengthways then into 1.5cm pieces. Put in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 minutes or until tender.

Strain the leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and spice and flavor liberally with seasoning. Mix well using your palms then shape a couple of tablespoonfuls into a patty, pressing a little. Place on a platter and continue for the remaining of the mixture.

Warm cooking oil in a pan to a amount of about 2cm over a medium flame. When the heated oil is sizzling, cook the patties in batches until crispy on both sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Take out the ready croquettes to a plate topped with paper towel and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese patties are a genuine treat. The golden crust opens up to a creamy filling. The spinach brings a fresh, slightly natural note, while the grated cheese gives a deep, savory smoothness. Feel free to swap the dairy cheese with boiled, mashed potato if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Olive oil for pan-frying (or alternatively vegetable oil)
• Lemon slices, to accompany

If using raw spinach, clean it thoroughly, removing any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a little liquid over a medium flame. Once wilted, remove in a colander for about a quarter hour, then remove any excess liquid and set aside.

When working with previously frozen spinach, carefully remove excess liquid.

Warm the olive oil in a frying pan over a medium heat and saute the chopped onion and minced garlic until softened, about four minutes. Remove from the flame.

Place the wilted spinach, sauteed onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and flavor with salt and pepper. Combine completely until combined. If the dough appears too loose, mix in some extra breadcrumbs.

Using your hands, mold the mixture into oval shapes slightly larger than a nut but more compact than an egg, and place them on a tray topped with wax paper. Cover and refrigerate for at least one hour.

In a big skillet over medium flame, heat olive oil to a level of about half an inch. Fry the croquettes a few at a time for two to three minutes on both sides, rotating so they are crispy all over, then transfer on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Boasting a golden crust and tender interior, these fritters are not only tasty but also a wonderfully nutritious snack or meal.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Put the lentils in a pan and cover with plenty of cold water. Boil over a moderate heat for about twenty minutes or until almost cooked, adding more water to maintain the legumes submerged if necessary.

Stir in the cracked wheat and proceed cooking until softened. Drain the mixture thoroughly and put aside in a bowl.

Warm a portion of the