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Leek Patties

Petite crispy patties, often known as keftedes, stand as a cherished signature dish in Jewish culinary traditions. These wonderful leek fritters present a tasty combination of savory ground beef with the delicate, slightly sweet taste of fresh leeks, making them truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for cooking
• Lemon slices, to garnish

Wash the leeks properly and remove the roots and most of the dark green parts. Chop lengthwise longways then into half-inch slices. Transfer in a deep pan and cover with fresh water, then simmer over a moderate heat for about twenty minutes or until softened.

Drain the leeks and transfer in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, chopped parsley and paprika and season well with seasoning. Combine completely using your hands then form a several spoonfuls into a patty, pressing a slightly. Set on a platter and proceed for the remaining of the ingredients.

Warm cooking oil in a skillet to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, brown the patties in small batches until crispy on all sides. (Do not fill the skillet as this reduces the heat of the oil.) Take out the cooked croquettes to a dish covered with kitchen paper and permit to cool.

Present with lemon slices.

Spinach Croquettes

These spinach and cheese patties are a real pleasure. The crispy crust reveals a soft center. The spinach imparts a fresh, somewhat green note, while the dairy provides a deep, flavorful creaminess. It's possible to replace the cheesy element with cooked, crushed potato if you like.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or sunflower oil)
• Lemon slices, to serve

For fresh spinach, wash it well, removing any hard stems, and cut into it into big pieces. Put in a big pot with a little liquid over a medium flame. Once softened, drain in a sieve for about 15 mins, then press out any excess liquid and set aside.

For previously frozen spinach, thoroughly remove unwanted moisture.

Preheat the oil in a pan over a moderate heat and fry the chopped onion and minced garlic until tender, about a few minutes. Take off the stove.

Put the prepared spinach, cooked onion and sauteed garlic, hard cheese, soft cheese, grated nutmeg, paprika, dry crumbs and eggs in a container and season with seasoning. Stir thoroughly until incorporated. If the dough appears too soft, mix in some additional crumbs.

Using your hands, form the dough into oval croquettes a bit bigger than a nut but smaller than an large egg, and place them on a tray covered with baking paper. Seal and cool for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a amount of about half an inch. Cook the croquettes a handful for a couple of minutes each side, rotating so they are golden brown everywhere, then put on kitchen roll.

Present with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and moist center, these patties are not only tasty but also a extremely nutritious appetizer or meal.

Yields 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Add the brown lentils in a pot and fill with ample water. Simmer over a medium flame for about 20 mins or until almost cooked, including additional water to maintain the lentils immersed if needed.

Stir in the bulgur wheat and keep cooking until tender. Remove the water from the ingredients well and reserve in a mixing bowl.

Heat half of the