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Keftedes me Prassa

Petite fried croquettes, typically called keftedes, represent a treasured speciality in Jewish culinary traditions. These wonderful leek fritters deliver a flavorful fusion of savory beef with the delicate, sweetly mild taste of tender leeks, making them absolutely irresistible.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Fresh lemon wedges, to garnish

Thoroughly wash the leeks properly and cut away the roots and the bulk of the green stalk. Cut in half longways then into 1.5-centimeter slices. Transfer in a deep pan and submerge with cold water, then simmer over a moderate heat for about 20 minutes or until softened.

Drain the cooked leeks and place in a mixing bowl with the beef, beaten eggs, matzo meal, dill, flat-leaf parsley and sweet paprika and spice generously with seasoning. Mix well using your palms then mold a several scoops into a ball, flattening a little. Put on a plate and continue for the remaining of the preparation.

Heat oil in a frying pan to a level of about ¾ inch over a moderate heat. When the heated oil is ready, cook the patties in small groups until crispy on both sides. (Don't overcrowd the pan as this drops the heat of the cooking oil.) Take out the finished croquettes to a dish lined with paper towel and let to drain.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach fritters are a genuine pleasure. The golden crust opens up to a smooth interior. The fresh spinach brings a bright, slightly green note, while the dairy gives a savory, umami richness. You can substitute the dairy cheese with boiled, crushed spuds if you like.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 large eggs
• Olive oil for deep-frying (or use sunflower oil)
• Fresh lemon, to serve

For leafy greens, wash it thoroughly, removing any tough stems, and cut into it into sizable portions. Put in a deep pan with a small amount water over a moderate heat. Once wilted, drain in a colander for about 15 mins, then press out any remaining moisture and reserve.

If using thawed frozen spinach, thoroughly press out unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and cook the chopped onion and garlic cloves until softened, about four minutes. Turn off the stove.

Combine the prepared spinach, cooked onion and garlic, grated cheese, creamy cheese, nutmeg, red spice, dry crumbs and eggs in a container and season with pepper and salt. Mix well until combined. If the mixture looks too soft, mix in some additional crumbs.

By hand, form the preparation into oval shapes a bit bigger than a walnut shell but smaller than an chicken egg, and put them on a plate topped with parchment paper. Cover and cool for at least 60 minutes.

In a big skillet over medium heat, preheat olive oil to a depth of about 1cm. Brown the croquettes a handful for a couple of minutes each side, flipping so they are golden brown everywhere, then place on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely nutritious bite or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to accompany

Add the lentils in a pan and fill with plenty of cold water. Simmer over a medium heat for about twenty minutes or until nearly done, including additional water to ensure the legumes submerged if required.

Mix in the bulgur wheat and keep cooking until softened. Drain the lentils and burghul thoroughly and reserve in a container.

Preheat a portion of the