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Leek Patties

Bite-sized crispy patties, commonly called keftedes, stand as a beloved speciality in Jewish cuisine. These wonderful leek patties offer a delicious blend of savory beef with the gentle, sweetly mild flavour of tender leeks, and they are truly addictive.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and trim off the base and the bulk of the green stalk. Cut lengthwise longways then into 1.5-centimeter pieces. Place in a large skillet and submerge with fresh water, then heat over a medium heat for about 20 mins or until tender.

Remove the water from the leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, chopped parsley and paprika and spice well with pepper and salt. Stir thoroughly using your palms then mold a couple of tablespoonfuls into a ball, pressing a little. Put on a tray and proceed for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, cook the croquettes in batches until golden brown on each side. (Don't overcrowd the skillet as this reduces the oil temperature of the oil.) Remove the cooked patties to a tray covered with paper towel and let to cool.

Offer with lemon slices.

Spinach Croquettes

These spinach with cheese patties are a true pleasure. The crunchy crust opens up to a creamy center. The fresh spinach adds a fresh, somewhat earthy flavor, while the dairy gives a savory, umami smoothness. It's possible to replace the cheesy element with cooked, pureed potato if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, minced
• 100g salty cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Cooking oil for pan-frying (or vegetable oil)
• Lemon slices, to serve

If using raw spinach, wash it carefully, removing any tough stems, and roughly chop it into large chunks. Put in a large saucepan with a bit of liquid over a medium heat. Once softened, remove in a colander for about a quarter hour, then press out any excess liquid and set aside.

For defrosted spinach, thoroughly remove unwanted moisture.

Warm the cooking oil in a skillet over a moderate heat and saute the chopped onion and minced garlic until tender, about four minutes. Remove from the heat.

Put the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Stir well until incorporated. If the dough seems too soft, mix in some additional crumbs.

Using your hands, form the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an large egg, and place them on a baking sheet lined with baking paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat olive oil to a amount of about 1 centimeter. Cook the patties a handful for 2–3 minutes on both sides, flipping so they are crispy completely, then transfer on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and soft inside, these croquettes are not only tasty but also a extremely nutritious bite or meal.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to garnish

Add the brown lentils in a pan and cover with enough fresh water. Cook over a medium flame for about 20 minutes or until partially softened, adding more water to ensure the legumes immersed if required.

Mix in the cracked wheat and keep cooking until softened. Remove the water from the mixture completely and put aside in a mixing bowl.

Warm 50% of the