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Leek Patties

Petite crispy croquettes, often known as keftedes, are a beloved delicacy in Jewish culinary traditions. These particular leek patties present a delicious blend of rich ground beef with the subtle, mildly sweet flavour of tender leeks, and they are truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Oil, for cooking
• Lemon wedges, to garnish

Wash the leeks well and remove the roots and most of the green stalk. Cut in half longways then into 1.5cm rounds. Place in a large skillet and submerge with water, then cook over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and transfer in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, chopped parsley and paprika and season well with seasoning. Combine completely using your hands then shape a few tablespoonfuls into a patty, flattening a slightly. Put on a tray and repeat for the remaining of the preparation.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a medium flame. When the olive oil is hot, brown the patties in small groups until crispy on each side. (Do not fill the pan as this reduces the heat of the oil.) Transfer the cooked patties to a plate covered with absorbent paper and permit to drain.

Serve with lemon wedges.

Spinach Patties

These spinach and cheese patties are a true treat. The golden outside opens up to a soft interior. The leafy spinach imparts a bright, slightly green flavor, while the dairy gives a savory, savory smoothness. You can substitute the dairy cheese with steamed, mashed potato if you wish.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to serve

When using raw spinach, clean it carefully, getting rid of any stalks, and roughly chop it into big pieces. Transfer in a deep pan with a bit of hot water over a medium heat. Once softened, drain in a strainer for about 15 minutes, then squeeze out any extra water and reserve.

If using defrosted spinach, completely press out unwanted moisture.

Preheat the olive oil in a pan over a medium heat and fry the chopped onion and garlic cloves until softened, about a few minutes. Remove from the flame.

Place the wilted spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, paprika, breadcrumbs and eggs in a container and flavor with pepper and salt. Mix completely until combined. If the mixture appears too loose, incorporate some additional breading.

With your fingers, mold the dough into elongated patties slightly larger than a nut but more compact than an chicken egg, and set them on a baking sheet covered with baking paper. Seal and refrigerate for at least 60 minutes.

In a wide pan over medium heat, heat oil to a depth of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes each side, rotating so they are crispy all over, then put on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these patties are not only flavorful but also a highly nutritious bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Put the brown lentils in a pan and submerge with ample water. Boil over a medium heat for about 20 mins or until nearly done, adding additional water to maintain the legumes covered if required.

Stir in the cracked wheat and proceed cooking until tender. Strain the mixture completely and put aside in a container.

Heat half of the