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Leek Croquettes

Small crispy fritters, commonly referred to as keftedes, are a beloved delicacy in Jewish cuisine. These leek fritters present a flavorful fusion of rich minced beef with the gentle, slightly sweet essence of leeks, making them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon wedges, to serve

Clean the green leeks well and cut away the root ends and the bulk of the green stalk. Chop into halves lengthways then into 1.5cm pieces. Place in a deep pan and submerge with fresh water, then cook over a medium flame for about 20 mins or until softened.

Strain the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, chopped parsley and paprika and flavor liberally with salt and pepper. Combine well using your fingers then mold a several scoops into a patty, flattening a little. Place on a tray and continue for the remaining of the mixture.

Preheat cooking oil in a skillet to a level of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the patties in small batches until golden brown on all sides. (Don't overcrowd the pan as this lowers the temperature of the oil.) Take out the ready fritters to a plate lined with paper towel and allow to rest.

Present with lemon wedges.

Spinach Patties

These spinach and cheese croquettes are a real treat. The crispy exterior reveals a smooth center. The fresh spinach imparts a fresh, slightly earthy flavor, while the dairy provides a savory, flavorful creaminess. You can substitute the cheesy element with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon wedges, to serve

When using raw spinach, clean it carefully, removing any stalks, and roughly chop it into large chunks. Place in a large saucepan with a little hot water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then squeeze out any remaining moisture and reserve.

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

Warm the olive oil in a frying pan over a medium heat and fry the onion and garlic cloves until translucent, about 4 minutes. Take off the heat.

Put the cooked spinach, fried onion and garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and beaten eggs in a large bowl and spice with seasoning. Combine completely until combined. If the dough appears too loose, mix in some more breading.

Using your hands, shape the dough into oval shapes slightly larger than a walnut but smaller than an large egg, and put them on a plate covered with wax paper. Wrap and cool for at least one hour.

In a big skillet over medium flame, warm oil to a amount of about 1cm. Cook the patties a few at a time for two to three minutes each side, turning so they are golden completely, then place on paper towel.

Present with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and moist center, these fritters are not only tasty but also a highly healthy appetizer or meal.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to serve

Place the dry lentils in a pan and cover with plenty of cold water. Cook over a moderate heat for about 20 minutes or until nearly done, adding extra liquid to ensure the legumes submerged if required.

Add the cracked wheat and continue cooking until softened. Drain the mixture completely and set aside in a bowl.

Preheat a portion of the