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Leek Patties

Bite-sized pan-fried croquettes, typically called keftedes, stand as a cherished signature dish in Jewish culinary traditions. These wonderful leek patties offer a tasty blend of rich beef with the subtle, mildly sweet flavour of tender leeks, rendering them utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Clean the leeks properly and cut away the roots and the majority of the dark green parts. Cut in half lengthways then into 1.5cm slices. Place in a large skillet and fill with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Strain the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and flavor generously with salt and pepper. Combine completely using your palms then mold a couple of scoops into a croquette, pressing a bit. Set on a platter and continue for the remaining of the ingredients.

Warm oil in a skillet to a depth of about ¾ inch over a medium heat. When the olive oil is ready, cook the patties in batches until golden brown on each side. (Do not fill the pan as this reduces the temperature of the cooking oil.) Remove the cooked fritters to a dish lined with absorbent paper and permit to drain.

Serve with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine delight. The golden exterior opens up to a soft filling. The spinach brings a fresh, moderately natural taste, while the cheese offers a savory, umami richness. It's possible to replace the cheese with boiled, crushed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Olive oil for frying (or sunflower oil)
• Fresh lemon, to accompany

When using fresh spinach, wash it well, getting rid of any tough stems, and cut into it into big pieces. Put in a deep pan with a little hot water over a medium heat. Once softened, strain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Heat the olive oil in a frying pan over a moderate heat and fry the chopped onion and garlic until translucent, about a few minutes. Remove from the heat.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Combine well until blended. If the preparation looks too wet, add some extra crumbs.

With your fingers, form the dough into elongated patties slightly larger than a walnut but more compact than an large egg, and place them on a baking sheet topped with wax paper. Seal and chill for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a depth of about 1cm. Fry the fritters a handful for a couple of minutes on both sides, turning so they are golden brown all over, then put on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crispy exterior and tender interior, these fritters are not only tasty but also a extremely nutritious bite or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to liking
• Yogurt and lemon slices, to serve

Add the dry lentils in a pot and fill with ample water. Boil over a moderate heat for about twenty minutes or until partially softened, including extra liquid to maintain the pulses covered if needed.

Add the bulgur wheat and proceed cooking until softened. Remove the water from the lentils and burghul completely and put aside in a mixing bowl.

Preheat a portion of the