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Leek Croquettes

Small fried patties, typically called keftedes, are a beloved speciality in Jewish cooking. These wonderful leek patties present a flavorful fusion of rich ground beef with the gentle, slightly sweet taste of leeks, and they are utterly addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the fresh leeks well and trim off the root ends and the majority of the green stalk. Slice lengthwise along the length then into 1.5-centimeter slices. Place in a large skillet and submerge with cold water, then heat over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and place in a mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and paprika and season generously with salt and pepper. Combine thoroughly using your hands then shape a few scoops into a ball, shaping a little. Put on a tray and proceed for the rest of the mixture.

Preheat cooking oil in a pan to a level of about 2cm over a medium flame. When the oil is hot, cook the croquettes in small batches until golden brown on all sides. (Don't overcrowd the skillet as this lowers the heat of the oil.) Transfer the cooked patties to a tray covered with kitchen paper and permit to rest.

Present with fresh lemon.

Spinach Patties

These spinach with cheese fritters are a true pleasure. The crispy crust reveals a creamy interior. The leafy spinach adds a bright, somewhat natural flavor, while the dairy provides a deep, savory richness. Feel free to swap the cheesy element with steamed, mashed potato if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Oil for deep-frying (or neutral oil)
• Fresh lemon, to accompany

When using raw spinach, rinse it thoroughly, removing any stalks, and roughly chop it into sizable portions. Transfer in a big pot with a little hot water over a medium heat. Once softened, strain in a colander for about 15 mins, then remove any extra water and reserve.

When working with thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a skillet over a medium flame and saute the onion and garlic cloves until translucent, about a few minutes. Take off the heat.

Place the cooked spinach, cooked onion and garlic, hard cheese, ricotta, spice, paprika, breadcrumbs and eggs in a big mixing bowl and flavor with pepper and salt. Stir completely until incorporated. If the dough seems too wet, incorporate some additional crumbs.

Using your hands, form the preparation into oval shapes slightly larger than a walnut but more compact than an egg, and place them on a plate topped with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, preheat olive oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes each side, rotating so they are golden brown everywhere, then place on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

With their crunchy outside and soft inside, these patties are not only flavorful but also a extremely wholesome appetizer or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to accompany

Place the dry lentils in a pot and cover with ample water. Boil over a moderate heat for about 20 mins or until almost cooked, including more water to ensure the lentils immersed if necessary.

Mix in the burghul and keep cooking until tender. Strain the ingredients well and reserve in a mixing bowl.

Warm half of the