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Keftedes me Prassa

Petite pan-fried croquettes, commonly called keftedes, represent a beloved speciality in Jewish cooking. These wonderful leek patties deliver a delicious fusion of hearty ground beef with the gentle, slightly sweet flavour of fresh leeks, making them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Wash the green leeks well and remove the base and the bulk of the green stalk. Chop lengthwise along the length then into 1.5cm slices. Put in a deep frying pan and fill with fresh water, then cook over a medium heat for about 20 mins or until softened.

Drain the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, crumbs, chopped dill, chopped parsley and spice and season generously with seasoning. Combine thoroughly using your palms then form a couple of tablespoonfuls into a croquette, flattening a slightly. Place on a tray and proceed for the rest of the ingredients.

Preheat cooking oil in a skillet to a level of about 2cm over a medium heat. When the heated oil is ready, brown the patties in batches until golden on all sides. (Don't overcrowd the skillet as this drops the heat of the oil.) Transfer the finished croquettes to a dish topped with kitchen paper and let to cool.

Serve with lemon slices.

Spinach Patties

These spinach and cheese patties are a true treat. The crispy exterior gives way to a smooth interior. The spinach adds a fresh, somewhat green flavor, while the cheese offers a rich, savory richness. Feel free to swap the cheese with boiled, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g iced spinach, defrosted overnight in the refrigerator)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Fresh lemon, to garnish

If using raw spinach, rinse it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Put in a big pot with a small amount hot water over a medium flame. Once cooked, strain in a colander for about 15 mins, then squeeze out any remaining moisture and put aside.

When working with defrosted spinach, completely press out extra water.

Preheat the olive oil in a skillet over a medium flame and cook the chopped onion and minced garlic until translucent, about four minutes. Turn off the heat.

Place the cooked spinach, fried onion and garlic, hard cheese, soft cheese, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and spice with salt and pepper. Stir completely until combined. If the preparation looks too loose, add some extra breadcrumbs.

By hand, mold the dough into oval croquettes slightly larger than a walnut shell but less bulky than an chicken egg, and place them on a plate lined with baking paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a depth of about half an inch. Brown the fritters a few at a time for two to three minutes each side, flipping so they are crispy completely, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these fritters are not only flavorful but also a wonderfully healthy snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a saucepan and fill with enough fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding additional water to maintain the lentils submerged if necessary.

Add the bulgur wheat and proceed cooking until softened. Strain the ingredients completely and reserve in a container.

Warm a portion of the