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Keftedes me Prassa

Bite-sized pan-fried patties, commonly known as keftedes, represent a treasured speciality in Jewish cuisine. These particular leek croquettes deliver a flavorful fusion of hearty ground beef with the subtle, sweetly mild taste of tender leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to serve

Wash the green leeks properly and trim off the roots and the bulk of the green stalk. Slice in half lengthways then into 1.5cm rounds. Transfer in a deep pan and fill with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, dill, parsley and spice and flavor generously with salt and pepper. Combine well using your hands then form a couple of tablespoonfuls into a patty, flattening a slightly. Place on a plate and continue for the remaining of the ingredients.

Warm cooking oil in a pan to a amount of about ¾ inch over a medium flame. When the heated oil is hot, brown the patties in small groups until crispy on each side. (Avoid overcrowding the frying pan as this reduces the oil temperature of the oil.) Remove the cooked fritters to a dish lined with absorbent paper and permit to rest.

Offer with lemon wedges.

Keftes de Espinacha

These cheesy spinach fritters are a true delight. The crispy outside reveals a soft filling. The fresh spinach imparts a fresh, moderately natural note, while the cheese offers a deep, savory creaminess. It's possible to replace the cheese with boiled, crushed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Oil for pan-frying (or neutral oil)
• Lemon slices, to garnish

For fresh spinach, wash it thoroughly, getting rid of any tough stems, and cut into it into big pieces. Place in a large saucepan with a small amount liquid over a medium heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any excess liquid and reserve.

If using previously frozen spinach, completely remove extra water.

Preheat the olive oil in a skillet over a medium heat and cook the diced onion and garlic until softened, about 4 minutes. Take off the heat.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, grated nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and spice with salt and pepper. Mix completely until combined. If the mixture looks too wet, add some extra breadcrumbs.

By hand, shape the mixture into oval croquettes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a plate lined with wax paper. Seal and chill for at least 1 hour.

In a large frying pan over moderate heat, warm oil to a level of about 1cm. Cook the fritters a small batch for two to three minutes per side, turning so they are golden brown all over, then place on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a wonderfully healthy snack or meal.

Yields 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and lemon slices, to accompany

Add the dry lentils in a saucepan and submerge with ample fresh water. Boil over a medium heat for about 20 mins or until nearly done, including additional water to maintain the lentils submerged if required.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the mixture thoroughly and set aside in a mixing bowl.

Warm half of the