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Keftedes me Prassa

Bite-sized fried patties, commonly called keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek fritters present a tasty fusion of rich minced beef with the subtle, slightly sweet essence of fresh leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the fresh leeks properly and trim off the roots and the bulk of the green tops. Slice lengthwise lengthways then into 1.5cm rounds. Place in a large skillet and fill with water, then heat over a medium heat for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, fresh dill, parsley and spice and season generously with pepper and salt. Combine well using your fingers then mold a few tablespoonfuls into a ball, flattening a bit. Set on a platter and repeat for the rest of the ingredients.

Warm olive oil in a frying pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, brown the croquettes in small batches until crispy on each side. (Do not fill the skillet as this drops the temperature of the oil.) Transfer the finished fritters to a tray lined with absorbent paper and permit to drain.

Offer with fresh lemon.

Spinach Croquettes

These delightful spinach and cheese patties are a genuine treat. The golden crust gives way to a creamy interior. The fresh spinach brings a bright, somewhat green note, while the grated cheese offers a deep, savory creaminess. It's possible to replace the dairy cheese with boiled, pureed potato if you prefer.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted 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 mild spice
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to accompany

For fresh spinach, rinse it carefully, discarding any tough stems, and roughly chop it into large chunks. Transfer in a large saucepan with a small amount water over a moderate heat. Once cooked, strain in a colander for about a quarter hour, then press out any extra water and reserve.

When working with defrosted spinach, completely remove excess liquid.

Preheat the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the stove.

Place the prepared spinach, sauteed onion and softened garlic, kefalotyri, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a container and season with salt and pepper. Combine completely until incorporated. If the dough looks too loose, mix in some additional breading.

Using your hands, form the mixture into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and put them on a baking sheet topped with baking paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium flame, heat cooking oil to a depth of about half an inch. Fry the patties a handful for two to three minutes per side, turning so they are golden everywhere, then put on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and moist center, these fritters are not only delicious but also a wonderfully healthy snack or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Seasoning, to liking
• Yogurt and lemon wedges, to garnish

Place the dry lentils in a saucepan and cover with plenty of fresh water. Cook over a medium heat for about 20 mins or until partially softened, pouring more water to maintain the lentils covered if necessary.

Add the cracked wheat and continue cooking until tender. Drain the mixture well and set aside in a container.

Heat 50% of the