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Leek Croquettes

Small pan-fried patties, typically called keftedes, are a cherished delicacy in Jewish culinary traditions. These particular leek fritters present a delicious combination of savory minced beef with the delicate, mildly sweet flavour of tender leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks carefully and cut away the roots and most of the green tops. Slice into halves along the length then into 1.5cm pieces. Transfer in a deep pan and cover with cold water, then simmer 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 ground beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and flavor generously with seasoning. Combine thoroughly using your fingers then form a few tablespoonfuls into a ball, shaping a little. Place on a plate and continue for the rest of the preparation.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, brown the patties in small groups until crispy on both sides. (Do not fill the frying pan as this drops the temperature of the oil.) Transfer the ready fritters to a dish covered with absorbent paper and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese patties are a true treat. The crispy crust opens up to a soft center. The spinach imparts a fresh, somewhat earthy taste, while the grated cheese gives a deep, umami smoothness. It's possible to replace the cheesy element with boiled, mashed spuds if you like.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to accompany

If using raw spinach, wash it well, getting rid of any tough stems, and cut into it into large chunks. Transfer in a large saucepan with a small amount liquid over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then press out any extra water and set aside.

For previously frozen spinach, carefully squeeze out excess liquid.

Warm the oil in a skillet over a moderate heat and fry the diced onion and garlic until softened, about four minutes. Take off the stove.

Place the wilted spinach, cooked onion and softened garlic, grated cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine thoroughly until combined. If the preparation appears too loose, add some more crumbs.

Using your hands, shape the dough into oval croquettes slightly larger than a nut but less bulky than an large egg, and place them on a plate topped with parchment paper. Cover and refrigerate for at least one hour.

In a big skillet over medium flame, heat cooking oil to a amount of about half an inch. Cook the croquettes a small batch for two to three minutes on both sides, flipping so they are crispy everywhere, then place on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their golden crust and moist center, these patties are not only tasty but also a wonderfully nutritious bite or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to preference
• Yogurt and lemon slices, to garnish

Place the dry lentils in a pan and fill with plenty of cold water. Simmer over a moderate heat for about 20 minutes or until nearly done, adding more water to maintain the lentils submerged if needed.

Mix in the burghul and keep cooking until tender. Remove the water from the lentils and burghul thoroughly and put aside in a mixing bowl.

Preheat a portion of the