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Leek Patties

Petite fried fritters, typically called keftedes, represent a beloved delicacy in Jewish culinary traditions. These particular leek fritters offer a flavorful fusion of savory beef with the gentle, sweetly mild flavour of leeks, making them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Clean the green leeks carefully and remove the root ends and the bulk of the dark green parts. Cut into halves lengthways then into half-inch slices. Put in a large skillet and submerge with water, then cook over a medium heat for about twenty minutes or until softened.

Remove the water from the leeks and transfer in a mixing bowl with the minced beef, eggs, matzo meal, fresh dill, chopped parsley and paprika and season liberally with salt and pepper. Mix well using your fingers then mold a several spoonfuls into a croquette, pressing a little. Place on a tray and proceed for the rest of the ingredients.

Warm olive oil in a skillet to a depth of about 2cm over a moderate heat. When the olive oil is ready, fry the croquettes in small groups until golden on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the cooked croquettes to a plate lined with kitchen paper and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese fritters are a genuine pleasure. The crispy exterior reveals a creamy center. The spinach imparts a vibrant, slightly green note, while the dairy provides a deep, flavorful smoothness. Feel free to swap the cheesy element with cooked, mashed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 fresh eggs
• Olive oil for pan-frying (or sunflower oil)
• Fresh lemon, to garnish

When using raw spinach, rinse it well, removing any stalks, and coarsely chop it into large chunks. Put in a large saucepan with a little water over a moderate heat. Once softened, strain in a strainer for about 15 mins, then remove any extra water and put aside.

If using defrosted spinach, completely press out extra water.

Warm the cooking oil in a frying pan over a moderate heat and fry the diced onion and garlic cloves until translucent, about a few minutes. Remove from the heat.

Combine the wilted spinach, fried onion and sauteed garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a large bowl and season with salt and pepper. Combine well until combined. If the mixture seems too wet, mix in some more crumbs.

Using your hands, mold the dough into oval croquettes a bit bigger than a walnut but smaller than an egg, and set them on a plate lined with parchment paper. Cover and refrigerate for at least 60 minutes.

In a large frying pan over medium heat, preheat olive oil to a amount of about 1cm. Cook the fritters a small batch for two to three minutes on both sides, turning so they are golden completely, then transfer on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully nutritious snack or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to accompany

Add the dry lentils in a pan and fill with ample fresh water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding additional water to maintain the lentils immersed if required.

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

Heat half of the