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Keftedes me Prassa

Bite-sized crispy patties, typically referred to as keftedes, stand as a treasured delicacy in Jewish culinary traditions. These leek fritters offer a delicious fusion of hearty beef with the gentle, sweetly mild flavour of tender leeks, and they are absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to accompany

Clean the fresh leeks properly and trim off the base and the majority of the green tops. Chop into halves lengthways then into 1.5-centimeter slices. Put in a large skillet and fill with water, then heat over a medium flame for about 20 minutes or until tender.

Strain the leeks and place in a big bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice well with pepper and salt. Stir well using your palms then mold a couple of scoops into a croquette, flattening a bit. Put on a platter and continue for the balance of the mixture.

Heat cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is ready, brown the croquettes in small batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the cooking oil.) Take out the finished patties to a tray covered with paper towel and let to cool.

Present with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine pleasure. The crunchy outside opens up to a smooth interior. The spinach adds a bright, moderately natural flavor, while the dairy gives a deep, savory richness. Feel free to swap the cheese with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, rinse it well, discarding any tough stems, and cut into it into sizable portions. Transfer in a big pot with a bit of liquid over a moderate heat. Once softened, remove in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Warm the oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until translucent, about four minutes. Remove from the heat.

Combine the cooked spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with pepper and salt. Stir completely until blended. If the dough looks too loose, mix in some extra breading.

Using your hands, mold the dough into elongated patties a bit bigger than a walnut but more compact than an large egg, and set them on a baking sheet topped with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium flame, preheat olive oil to a level of about half an inch. Brown the patties a few at a time for 2–3 minutes per side, turning so they are golden everywhere, then place on absorbent paper.

Serve with lemon slices.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these patties are not only delicious but also a wonderfully nutritious appetizer or main course.

Produces 12

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

Add the dry lentils in a saucepan and cover with ample fresh water. Simmer over a moderate heat for about 20 mins or until nearly done, pouring extra liquid to ensure the pulses immersed if required.

Add the cracked wheat and keep cooking until fully cooked. Strain the ingredients well and reserve in a mixing bowl.

Warm half of the