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Leek Patties

Bite-sized fried croquettes, often called keftedes, represent a cherished signature dish in Jewish culinary traditions. These wonderful leek croquettes present a flavorful blend of hearty beef with the gentle, mildly sweet flavour of fresh leeks, rendering them absolutely crave-worthy.

Makes 12

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

Wash the fresh leeks properly and cut away the root ends and most of the green stalk. Slice lengthwise along the length then into 1.5-centimeter slices. Transfer in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the minced beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor liberally with seasoning. Stir completely using your hands then shape a couple of spoonfuls into a ball, shaping a bit. Place on a platter and repeat for the balance of the preparation.

Warm olive oil in a pan to a amount of about 2 centimeters over a medium flame. When the olive oil is sizzling, cook the patties in small groups until golden brown on both sides. (Don't overcrowd the skillet as this reduces the heat of the oil.) Transfer the finished fritters to a dish covered with absorbent paper and let to drain.

Serve with lemon wedges.

Keftes de Espinacha

These spinach with cheese patties are a genuine pleasure. The crunchy crust gives way to a creamy interior. The fresh spinach adds a fresh, slightly natural flavor, while the dairy offers a rich, umami creaminess. Feel free to swap the dairy cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, softened in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it thoroughly, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a deep pan with a bit of liquid over a moderate heat. Once softened, drain in a strainer for about 15 mins, then remove any excess liquid and reserve.

If using previously frozen spinach, carefully remove extra water.

Warm the cooking oil in a skillet over a moderate heat and cook the diced onion and garlic cloves until softened, about four minutes. Remove from the stove.

Put the cooked spinach, cooked onion and softened garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and season with salt and pepper. Stir well until combined. If the mixture appears too wet, mix in some more crumbs.

By hand, mold the dough into oval croquettes slightly larger than a walnut shell but smaller than an egg, and place them on a tray lined with parchment paper. Wrap and refrigerate for at least one hour.

In a wide pan over medium heat, heat cooking oil to a amount of about 1cm. Fry the fritters a small batch for two to three minutes each side, rotating so they are golden all over, then place on kitchen roll.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only delicious but also a wonderfully wholesome appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to preference
• Greek yoghurt and lemon wedges, to serve

Place the dry lentils in a saucepan and cover with ample cold water. Cook over a medium heat for about 20 minutes or until nearly done, including more water to maintain the pulses immersed if necessary.

Mix in the burghul and proceed cooking until softened. Drain the mixture thoroughly and reserve in a bowl.

Heat 50% of the