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Keftedes me Prassa

Small pan-fried patties, typically known as keftedes, are a treasured delicacy in Jewish cuisine. These wonderful leek croquettes offer a flavorful fusion of savory minced beef with the gentle, mildly sweet taste of leeks, rendering them absolutely addictive.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the leeks well and cut away the base and the bulk of the green tops. Cut into halves longways then into half-inch rounds. Put in a large skillet and submerge with fresh water, then simmer over a medium flame for about 20 minutes or until tender.

Strain the leeks and put in a large mixing bowl with the minced beef, eggs, matzo meal, chopped dill, chopped parsley and spice and spice well with seasoning. Combine completely using your fingers then form a couple of spoonfuls into a croquette, flattening a little. Place on a plate and proceed for the rest of the preparation.

Heat olive oil in a pan to a amount of about 2cm over a medium flame. When the oil is hot, cook the croquettes in batches until golden brown on all sides. (Do not fill the pan as this drops the temperature of the oil.) Transfer the cooked fritters to a dish lined with paper towel and permit to cool.

Present with lemon wedges.

Spinach Patties

These spinach with cheese fritters are a genuine treat. The crunchy exterior opens up to a creamy filling. The spinach imparts a bright, somewhat earthy note, while the grated cheese gives a rich, flavorful creaminess. It's possible to replace the cheesy element with steamed, mashed spuds if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to accompany

For fresh spinach, clean it well, removing any stalks, and roughly chop it into big pieces. Place in a big pot with a small amount hot water over a medium flame. Once wilted, drain in a colander for about 15 minutes, then press out any excess liquid and put aside.

When working with defrosted spinach, carefully remove extra water.

Heat the oil in a frying pan over a moderate heat and cook the diced onion and minced garlic until tender, about a few minutes. Take off the stove.

Place the cooked spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Stir well until combined. If the dough looks too soft, incorporate some extra crumbs.

Using your hands, form the mixture into elongated patties slightly larger than a nut but more compact than an large egg, and place them on a plate topped with wax paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, heat olive oil to a amount of about 1cm. Brown the fritters a few at a time for 2–3 minutes each side, rotating so they are crispy all over, then place on paper towel.

Offer with lemon wedges.

Lentil Croquettes

With their crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully healthy snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon slices, to serve

Put the dry lentils in a pan and cover with plenty of water. Simmer over a medium flame for about twenty minutes or until nearly done, pouring extra liquid to ensure the legumes submerged if required.

Stir in the cracked wheat and proceed cooking until softened. Drain the ingredients well and reserve in a bowl.

Preheat half of the