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Keftedes me Prassa

Petite pan-fried fritters, commonly referred to as keftedes, are a cherished speciality in Jewish cooking. These particular leek croquettes deliver a delicious fusion of savory beef with the subtle, sweetly mild essence of leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the leeks carefully and cut away the base and the majority of the green stalk. Chop into halves along the length then into 1.5-centimeter rounds. Place in a deep pan and submerge with fresh water, then cook over a moderate heat for about twenty minutes or until softened.

Drain the cooked leeks and put in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and spice and season generously with salt and pepper. Mix well using your fingers then mold a couple of scoops into a croquette, pressing a slightly. Set on a plate and repeat for the balance of the preparation.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium flame. When the heated oil is ready, brown the croquettes in small groups until crispy on each side. (Don't overcrowd the frying pan as this reduces the heat of the cooking oil.) Remove the finished patties to a plate topped with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Croquettes

These spinach with cheese patties are a real treat. The crunchy outside gives way to a soft filling. The spinach brings a bright, moderately green taste, while the dairy gives a savory, flavorful smoothness. It's possible to replace the dairy cheese with steamed, crushed potato if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Oil for pan-frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

For raw spinach, clean it carefully, getting rid of any tough stems, and cut into it into large chunks. Transfer in a big pot with a bit of hot water over a medium flame. Once softened, strain in a colander for about 15 mins, then squeeze out any extra water and reserve.

For thawed frozen spinach, completely remove extra water.

Heat the olive oil in a frying pan over a medium heat and cook the chopped onion and garlic until translucent, about 4 minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, spice, paprika, breading and eggs in a container and spice with seasoning. Mix well until combined. If the preparation seems too soft, add some extra breadcrumbs.

With your fingers, shape the preparation into elongated patties somewhat larger than a nut but more compact than an egg, and place them on a plate topped with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium flame, warm cooking oil to a amount of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes each side, flipping so they are crispy all over, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

With their crispy exterior and soft inside, these patties are not only flavorful but also a wonderfully nutritious snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml extra virgin oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Put the dry lentils in a pan and cover with enough water. Boil over a medium heat for about 20 mins or until almost cooked, pouring additional water to ensure the lentils immersed if needed.

Add the bulgur wheat and continue cooking until tender. Remove the water from the mixture completely and reserve in a bowl.

Warm 50% of the