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Keftedes me Prassa

Petite fried patties, often known as keftedes, stand as a treasured speciality in Jewish culinary traditions. These particular leek patties deliver a delicious combination of hearty minced beef with the delicate, sweetly mild flavour of tender leeks, making them utterly addictive.

Makes 12

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

Wash the green leeks well and remove the roots and the bulk of the dark green parts. Chop into halves along the length then into 1.5-centimeter slices. Place in a large skillet and cover with cold water, then cook over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Combine completely using your palms then shape a several spoonfuls into a ball, pressing a slightly. Place on a platter and proceed for the remaining of the preparation.

Warm olive oil in a frying pan to a amount of about ¾ inch over a medium heat. When the olive oil is ready, cook the croquettes in small groups until crispy on both sides. (Avoid overcrowding the frying pan as this drops the temperature of the oil.) Remove the cooked fritters to a plate covered with absorbent paper and let to cool.

Offer with lemon slices.

Spinach Patties

These amazing spinach and cheese croquettes are a real treat. The crunchy crust opens up to a smooth filling. The leafy spinach brings a vibrant, moderately green flavor, while the dairy provides a savory, flavorful richness. It's possible to replace the cheesy element with boiled, pureed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon wedges, to garnish

If using raw spinach, rinse it well, getting rid of any stalks, and roughly chop it into big pieces. Place in a big pot with a little liquid over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then remove any excess liquid and reserve.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Preheat the oil in a skillet over a medium flame and fry the onion and garlic until softened, about four minutes. Remove from the heat.

Put the wilted spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Stir well until combined. If the mixture looks too loose, incorporate some additional crumbs.

Using your hands, form the mixture into oval croquettes somewhat larger than a walnut but less bulky than an egg, and set them on a baking sheet covered with baking paper. Cover and chill for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a level of about 1cm. Brown the croquettes a few at a time for a couple of minutes each side, turning so they are golden completely, then put on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these croquettes are not only tasty but also a wonderfully healthy snack or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to garnish

Place the lentils in a pan and fill with plenty of fresh water. Cook over a medium flame for about 20 minutes or until partially softened, pouring more water to ensure the pulses immersed if needed.

Add the burghul and proceed cooking until fully cooked. Strain the lentils and burghul well and set aside in a bowl.

Heat a portion of the