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Keftedes me Prassa

Small pan-fried fritters, typically known as keftedes, are a beloved delicacy in Jewish cooking. These wonderful leek patties offer a tasty combination of savory ground beef with the delicate, mildly sweet flavour of fresh leeks, making them absolutely crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Clean the green leeks properly and cut away the roots and the majority of the green tops. Chop into halves longways then into half-inch slices. Put in a large skillet and fill with cold water, then simmer over a medium flame for about twenty minutes or until tender.

Remove the water from the cooked leeks and transfer in a mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and spice and season well with pepper and salt. Stir well using your fingers then shape a couple of tablespoonfuls into a ball, flattening a bit. Set on a tray and proceed for the remaining of the preparation.

Preheat cooking oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, cook the croquettes in small batches until golden brown on each side. (Do not fill the pan as this reduces the temperature of the oil.) Remove the finished fritters to a plate topped with absorbent paper and permit to cool.

Present with lemon slices.

Keftes de Espinacha

These amazing spinach and cheese patties are a true delight. The crunchy exterior gives way to a creamy filling. The leafy spinach imparts a fresh, slightly natural taste, while the cheese provides a rich, umami smoothness. It's possible to replace the cheesy element with boiled, crushed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), additional if needed
• 3 eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

For raw spinach, rinse it carefully, getting rid of any hard stems, and cut into it into sizable portions. Put in a deep pan with a bit of water over a medium heat. Once softened, strain in a strainer for about a quarter hour, then press out any extra water and reserve.

When working with thawed frozen spinach, carefully squeeze out extra water.

Preheat the cooking oil in a frying pan over a medium heat and cook the diced onion and garlic cloves until softened, about four minutes. Take off the stove.

Put the cooked spinach, sauteed onion and garlic, grated cheese, ricotta, grated nutmeg, red spice, breadcrumbs and eggs in a big mixing bowl and season with seasoning. Combine well until combined. If the dough looks too loose, mix in some additional crumbs.

Using your hands, mold the preparation into oval croquettes slightly larger than a walnut but smaller than an chicken egg, and put them on a tray covered with baking paper. Wrap and refrigerate for at least 60 minutes.

In a large frying pan over medium flame, warm oil to a level of about 1 centimeter. Fry the fritters a handful for two to three minutes on both sides, rotating so they are crispy all over, then transfer on paper towel.

Present with lemon slices.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only delicious but also a highly wholesome bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Yogurt and lemon slices, to serve

Put the brown lentils in a pot and fill with enough water. Cook over a medium flame for about 20 minutes or until partially softened, including additional water to maintain the legumes immersed if necessary.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a container.

Warm a portion of the