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Leek Croquettes

Petite crispy fritters, typically called keftedes, represent a beloved signature dish in Jewish cuisine. These leek fritters deliver a delicious blend of hearty beef with the gentle, mildly sweet taste of tender leeks, and they are truly crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon slices, to garnish

Thoroughly wash the fresh leeks carefully and cut away the root ends and the majority of the green stalk. Cut in half lengthways then into 1.5cm rounds. Transfer in a deep pan and cover with cold water, then cook over a medium heat for about twenty minutes or until softened.

Strain the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, dill, parsley and spice and flavor generously with pepper and salt. Combine completely using your palms then mold a several scoops into a ball, flattening a slightly. Place on a plate and continue for the remaining of the preparation.

Heat oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is hot, fry the patties in small batches until golden brown on all sides. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Remove the ready croquettes to a plate lined with absorbent paper and allow to drain.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach fritters are a genuine delight. The crunchy crust reveals a creamy filling. The spinach imparts a vibrant, slightly green taste, while the grated cheese provides a savory, flavorful smoothness. It's possible to replace the dairy cheese with boiled, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for frying (or use neutral oil)
• Lemon slices, to serve

When using fresh spinach, clean it thoroughly, discarding any stalks, and coarsely chop it into large chunks. Place in a big pot with a little hot water over a moderate heat. Once softened, remove in a colander for about 15 mins, then squeeze out any remaining moisture and reserve.

For thawed frozen spinach, carefully squeeze out excess liquid.

Preheat the olive oil in a pan over a medium heat and saute the diced onion and garlic cloves until softened, about a few minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, red spice, breading and eggs in a big mixing bowl and spice with seasoning. Combine well until incorporated. If the mixture looks too loose, add some additional breading.

By hand, shape the dough into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and set them on a baking sheet covered with wax paper. Cover and cool for at least one hour.

In a big skillet over medium heat, warm oil to a amount of about 1 centimeter. Brown the patties a few at a time for a couple of minutes on both sides, turning so they are golden brown completely, then place on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these patties are not only flavorful but also a highly nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Add the dry lentils in a pan and submerge with plenty of cold water. Cook over a medium heat for about 20 minutes or until almost cooked, including more water to keep the lentils immersed if required.

Mix in the cracked wheat and proceed cooking until softened. Strain the ingredients well and put aside in a mixing bowl.

Preheat a portion of the