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Keftedes me Prassa

Small crispy croquettes, typically known as keftedes, are a cherished delicacy in Jewish cooking. These leek croquettes deliver a flavorful combination of hearty ground beef with the subtle, slightly sweet flavour of fresh leeks, and they are truly crave-worthy.

Makes 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks carefully and remove the roots and the majority of the dark green parts. Cut in half lengthways then into 1.5-centimeter rounds. Transfer in a deep pan and submerge with water, then simmer over a medium flame for about 20 mins or until softened.

Drain the leeks and place in a mixing bowl with the beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and spice liberally with salt and pepper. Mix completely using your fingers then mold a couple of spoonfuls into a croquette, flattening a bit. Set on a plate and repeat for the balance of the ingredients.

Heat oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is hot, fry the patties in batches until golden on both sides. (Avoid overcrowding the pan as this drops the heat of the oil.) Take out the cooked croquettes to a dish lined with paper towel and permit to cool.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a real treat. The crispy exterior gives way to a smooth center. The fresh spinach adds a fresh, slightly green taste, while the cheese provides a deep, umami smoothness. It's possible to replace the cheesy element with boiled, pureed potato if you like.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), with more if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively sunflower oil)
• Fresh lemon, to accompany

If using leafy greens, clean it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Place in a big pot with a small amount water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then press out any excess liquid and reserve.

When working with thawed frozen spinach, thoroughly press out extra water.

Preheat the cooking oil in a frying pan over a medium heat and cook the onion and garlic until softened, about four minutes. Remove from the heat.

Put the wilted spinach, fried onion and garlic, hard cheese, ricotta, nutmeg, paprika, breading and eggs in a container and season with pepper and salt. Stir well until combined. If the dough looks too wet, add some more crumbs.

Using your hands, shape the dough into oval croquettes somewhat larger than a nut but more compact than an egg, and set them on a tray covered with wax paper. Wrap and refrigerate for at least one hour.

In a large frying pan over medium flame, warm cooking oil to a depth of about 1cm. Brown the patties a handful for 2–3 minutes on both sides, turning so they are golden brown all over, then put on absorbent paper.

Offer with lemon slices.

Lentil Patties

Boasting a crispy exterior and tender interior, these fritters are not only delicious but also a extremely nutritious bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Add the lentils in a saucepan and cover with ample fresh water. Cook over a medium heat for about 20 mins or until partially softened, adding more water to ensure the lentils submerged if required.

Mix in the bulgur wheat and continue cooking until fully cooked. Strain the ingredients completely and put aside in a mixing bowl.

Heat 50% of the