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Keftedes me Prassa

Bite-sized fried patties, typically called keftedes, stand as a beloved signature dish in Jewish cooking. These particular leek croquettes deliver a tasty combination of rich beef with the subtle, mildly sweet taste of leeks, rendering them truly irresistible.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks carefully and cut away the base and the bulk of the green tops. Cut into halves lengthways then into 1.5cm rounds. Place in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 mins or until tender.

Drain the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and paprika and season well with seasoning. Combine completely using your palms then form a couple of scoops into a ball, pressing a slightly. Set on a plate and proceed for the remaining of the preparation.

Warm olive oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the oil is sizzling, brown the fritters in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Remove the finished patties to a plate topped with absorbent paper and allow to drain.

Present with lemon slices.

Spinach Patties

These amazing spinach and cheese patties are a true delight. The crunchy crust opens up to a soft filling. The spinach imparts a fresh, somewhat green flavor, while the grated cheese gives a savory, flavorful smoothness. Feel free to swap the dairy cheese with steamed, pureed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Olive oil for frying (or sunflower oil)
• Fresh lemon, to serve

If using raw spinach, rinse it well, getting rid of any hard stems, and coarsely chop it into big pieces. Place in a big pot with a small amount water over a moderate heat. Once cooked, drain in a strainer for about 15 minutes, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, completely remove excess liquid.

Heat the olive oil in a frying pan over a moderate heat and cook the chopped onion and garlic cloves until translucent, about four minutes. Take off the flame.

Place the cooked spinach, fried onion and softened garlic, hard cheese, ricotta, nutmeg, sweet paprika, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine well until blended. If the preparation looks too loose, add some extra crumbs.

With your fingers, form the dough into oval shapes somewhat larger than a walnut but more compact than an egg, and set them on a baking sheet topped with wax paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, warm oil to a level of about 1cm. Brown the patties a handful for a couple of minutes on both sides, rotating so they are golden brown everywhere, then put on absorbent paper.

Present with lemon slices.

Kroketes Fakes

Boasting a golden crust and moist center, these fritters are not only flavorful but also a wonderfully nutritious snack or main course.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and fill with enough water. Cook over a medium flame for about 20 mins or until almost cooked, adding more water to maintain the lentils submerged if required.

Stir in the burghul and proceed cooking until tender. Drain the ingredients well and reserve in a bowl.

Preheat half of the