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Keftedes me Prassa

Bite-sized fried patties, commonly referred to as keftedes, are a cherished delicacy in Jewish cooking. These particular leek croquettes offer a flavorful combination of savory ground beef with the delicate, mildly sweet essence of fresh leeks, making them absolutely addictive.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Wash the leeks properly and trim off the root ends and the majority of the green tops. Slice into halves lengthways then into half-inch rounds. Put in a deep pan and cover with cold water, then simmer over a medium heat for about 20 mins or until cooked through.

Strain the leeks and put in a big bowl with the ground beef, beaten eggs, matzo meal, dill, parsley and sweet paprika and season well with salt and pepper. Stir completely using your hands then form a couple of tablespoonfuls into a croquette, flattening a bit. Put on a tray and continue for the balance of the mixture.

Warm oil in a pan to a depth of about 2cm over a moderate heat. When the oil is hot, cook the patties in small groups until golden on all sides. (Don't overcrowd the pan as this drops the temperature of the cooking oil.) Take out the ready croquettes to a tray lined with paper towel and permit to drain.

Present with fresh lemon.

Spinach Patties

These delightful spinach with cheese croquettes are a genuine pleasure. The golden exterior reveals a creamy interior. The leafy spinach brings a vibrant, slightly earthy flavor, while the grated cheese gives a deep, savory creaminess. It's possible to replace the cheese with boiled, pureed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively vegetable oil)
• Lemon wedges, to serve

If using leafy greens, wash it carefully, removing any tough stems, and roughly chop it into large chunks. Transfer in a big pot with a bit of hot water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then remove any extra water and reserve.

If using defrosted spinach, carefully squeeze out extra water.

Preheat the cooking oil in a frying pan over a moderate heat and cook the chopped onion and garlic cloves until tender, about four minutes. Take off the heat.

Place the prepared spinach, fried onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, breading and beaten eggs in a container and spice with seasoning. Stir thoroughly until blended. If the mixture seems too wet, mix in some additional breadcrumbs.

With your fingers, shape the mixture into oval shapes somewhat larger than a nut but smaller than an large egg, and place them on a tray topped with parchment paper. Wrap and cool for at least 1 hour.

In a wide pan over medium flame, heat cooking oil to a level of about 1 centimeter. Fry the fritters a handful for two to three minutes per side, turning so they are crispy completely, then put on absorbent paper.

Present with fresh lemon.

Kroketes Fakes

Boasting a crunchy outside and soft inside, these patties are not only delicious but also a extremely nutritious bite or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Place the brown lentils in a pot and fill with ample cold water. Cook over a medium heat for about 20 minutes or until almost cooked, pouring extra liquid to ensure the legumes covered if required.

Stir in the cracked wheat and proceed cooking until softened. Drain the mixture thoroughly and put aside in a container.

Preheat 50% of the