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Leek Patties

Bite-sized crispy croquettes, often known as keftedes, are a cherished signature dish in Jewish culinary traditions. These particular leek patties deliver a delicious fusion of savory ground beef with the subtle, sweetly mild taste of fresh leeks, rendering them absolutely irresistible.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the leeks properly and remove the roots and the bulk of the green stalk. Slice lengthwise longways then into 1.5cm pieces. Transfer in a large skillet and cover with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season well with pepper and salt. Stir thoroughly using your hands then mold a several scoops into a ball, shaping a little. Put on a platter and continue for the remaining of the ingredients.

Heat oil in a skillet to a amount of about 2cm over a medium flame. When the olive oil is ready, cook the croquettes in small batches until golden brown on each side. (Do not fill the frying pan as this drops the oil temperature of the oil.) Transfer the finished croquettes to a tray lined with kitchen paper and let to cool.

Serve with fresh lemon.

Spinach Patties

These spinach with cheese croquettes are a genuine treat. The crunchy outside opens up to a creamy filling. The fresh spinach brings a fresh, somewhat natural note, while the grated cheese offers a deep, umami smoothness. You can substitute the cheese with cooked, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Lemon slices, to garnish

For fresh spinach, rinse it well, getting rid of any stalks, and cut into it into sizable portions. Put in a large saucepan with a small amount hot water over a moderate heat. Once cooked, drain in a sieve for about 15 mins, then remove any excess liquid and reserve.

When working with previously frozen spinach, carefully press out extra water.

Preheat the cooking oil in a skillet over a medium heat and saute the onion and garlic until tender, about a few minutes. Take off the stove.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, nutmeg, red spice, breading and eggs in a large bowl and spice with salt and pepper. Mix completely until combined. If the mixture seems too wet, incorporate some extra breading.

With your fingers, shape the preparation into elongated patties a bit bigger than a walnut but smaller than an egg, and place them on a tray lined with parchment paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, heat oil to a level of about 1cm. Fry the patties a handful for a couple of minutes each side, rotating so they are golden all over, then put on kitchen roll.

Present with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these patties are not only flavorful but also a extremely nutritious appetizer or dish.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Salt and pepper, to taste
• Creamy yogurt and lemon wedges, to garnish

Put the brown lentils in a pan and fill with ample water. Simmer over a medium heat for about 20 minutes or until partially softened, adding extra liquid to ensure the lentils covered if necessary.

Mix in the cracked wheat and proceed cooking until softened. Strain the lentils and burghul well and put aside in a mixing bowl.

Warm half of the