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Keftedes me Prassa

Bite-sized crispy croquettes, commonly known as keftedes, stand as a treasured speciality in Jewish cuisine. These leek fritters deliver a delicious fusion of rich beef with the subtle, slightly sweet essence of leeks, rendering them utterly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Clean the green leeks properly and cut away the base and the majority of the green tops. Chop in half lengthways then into 1.5cm slices. Place in a deep frying pan and submerge with water, then cook over a medium flame for about 20 minutes or until tender.

Strain the cooked leeks and transfer in a big bowl with the beef, beaten eggs, crumbs, chopped dill, chopped parsley and sweet paprika and season liberally with salt and pepper. Combine thoroughly using your fingers then mold a few tablespoonfuls into a ball, shaping a bit. Place on a tray and continue for the balance of the mixture.

Preheat cooking oil in a skillet to a depth of about ¾ inch over a medium flame. When the oil is sizzling, fry the croquettes in small groups until crispy on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the oil.) Take out the finished fritters to a tray topped with kitchen paper and let to cool.

Present with lemon slices.

Spinach Patties

These spinach and cheese croquettes are a true pleasure. The crispy exterior gives way to a creamy interior. The fresh spinach imparts a fresh, slightly natural taste, while the grated cheese offers a rich, savory smoothness. It's possible to replace the cheese with boiled, mashed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, wash it well, removing any stalks, and coarsely chop it into large chunks. Place in a large saucepan with a little hot water over a medium flame. Once cooked, strain in a strainer for about 15 mins, then remove any excess liquid and put aside.

When working with defrosted spinach, completely remove unwanted moisture.

Heat the cooking oil in a frying pan over a medium flame and saute the chopped onion and garlic cloves until softened, about a few minutes. Take off the flame.

Place the cooked spinach, fried onion and garlic, grated cheese, soft cheese, spice, paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir well until combined. If the mixture seems too loose, incorporate some more breading.

Using your hands, form the preparation into oval croquettes somewhat larger than a walnut shell but less bulky than an large egg, and set them on a plate covered with parchment paper. Seal and refrigerate for at least one hour.

In a wide pan over medium heat, heat oil to a depth of about half an inch. Cook the patties a small batch for 2–3 minutes on both sides, flipping so they are golden brown everywhere, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these patties are not only flavorful but also a extremely wholesome snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, finely diced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon slices, to accompany

Put the brown lentils in a pot and submerge with enough fresh water. Cook over a medium flame for about 20 mins or until nearly done, adding more water to ensure the pulses covered if necessary.

Add the cracked wheat and continue cooking until tender. Strain the ingredients completely and reserve in a mixing bowl.

Heat half of the