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Leek Croquettes

Bite-sized fried fritters, often called keftedes, represent a beloved delicacy in Jewish cuisine. These particular leek croquettes present a tasty blend of rich minced beef with the subtle, mildly sweet flavour of leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to accompany

Wash the fresh leeks carefully and remove the root ends and most of the green tops. Chop in half longways then into half-inch slices. Place in a deep pan and fill with fresh water, then heat over a moderate heat for about 20 mins or until softened.

Strain the cooked leeks and place in a big bowl with the beef, eggs, crumbs, fresh dill, chopped parsley and paprika and flavor liberally with salt and pepper. Stir well using your hands then mold a few tablespoonfuls into a ball, flattening a little. Put on a tray and repeat for the balance of the mixture.

Preheat olive oil in a pan to a amount of about 2cm over a medium flame. When the olive oil is ready, brown the fritters in small groups until crispy on all sides. (Avoid overcrowding the frying pan as this reduces the heat of the oil.) Transfer the finished croquettes to a plate covered with paper towel and allow to cool.

Serve with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a real treat. The crispy crust gives way to a creamy filling. The spinach adds a bright, moderately earthy taste, while the cheese offers a deep, savory creaminess. It's possible to replace the cheese with cooked, mashed potato if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, thawed in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if necessary
• 3 eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

If using fresh spinach, wash it thoroughly, discarding any stalks, and roughly chop it into large chunks. Place in a large saucepan with a little liquid over a moderate heat. Once wilted, remove in a sieve for about 15 minutes, then remove any excess liquid and put aside.

If using defrosted spinach, carefully remove excess liquid.

Heat the cooking oil in a skillet over a medium heat and cook the onion and minced garlic until tender, about 4 minutes. Remove from the flame.

Place the cooked spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, paprika, breading and beaten eggs in a container and season with seasoning. Mix well until incorporated. If the dough appears too wet, add some extra crumbs.

By hand, form the dough into elongated patties a bit bigger than a walnut but more compact than an egg, and put them on a baking sheet topped with parchment paper. Cover and cool for at least 1 hour.

In a wide pan over medium heat, warm cooking oil to a depth of about 1cm. Cook the patties a few at a time for a couple of minutes on both sides, flipping so they are golden brown all over, then transfer on kitchen roll.

Present with lemon slices.

Kroketes Fakes

With their crispy exterior and tender interior, these patties are not only delicious but also a extremely nutritious snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to taste
• Yogurt and lemon wedges, to serve

Add the lentils in a saucepan and submerge with enough fresh water. Boil over a medium heat for about 20 minutes or until partially softened, including additional water to keep the lentils covered if necessary.

Stir in the cracked wheat and continue cooking until softened. Remove the water from the lentils and burghul well and set aside in a container.

Heat 50% of the