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Keftedes me Prassa

Petite pan-fried fritters, commonly known as keftedes, are a beloved delicacy in Jewish culinary traditions. These particular leek fritters deliver a flavorful blend of hearty ground beef with the subtle, slightly sweet taste of tender leeks, and they are absolutely addictive.

Makes 12

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

Thoroughly wash the fresh leeks properly and cut away the root ends and the majority of the dark green parts. Cut in half lengthways then into 1.5cm slices. Place in a large skillet and fill with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, parsley and paprika and spice liberally with seasoning. Stir thoroughly using your fingers then mold a couple of scoops into a croquette, flattening a slightly. Place on a platter and continue for the remaining of the preparation.

Heat cooking oil in a pan to a level of about ¾ inch over a moderate heat. When the olive oil is ready, cook the patties in batches until crispy on all sides. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Take out the finished croquettes to a dish topped with paper towel and let to rest.

Serve with fresh lemon.

Spinach Patties

These amazing cheesy spinach fritters are a real treat. The crunchy exterior gives way to a smooth filling. The spinach adds a bright, moderately green taste, while the cheese provides a deep, flavorful creaminess. You can substitute the cheese with steamed, pureed potato if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or use neutral oil)
• Fresh lemon, to accompany

When using raw spinach, wash it well, discarding any hard stems, and cut into it into big pieces. Put in a large saucepan with a small amount liquid over a moderate heat. Once wilted, strain in a sieve for about 15 mins, then squeeze out any extra water and reserve.

For defrosted spinach, thoroughly squeeze out unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and fry the diced onion and minced garlic until translucent, about 4 minutes. Remove from the heat.

Combine the prepared spinach, sauteed onion and garlic, kefalotyri, soft cheese, nutmeg, paprika, breading and beaten eggs in a large bowl and flavor with seasoning. Stir well until combined. If the preparation looks too wet, add some extra breadcrumbs.

Using your hands, shape the dough into oval shapes slightly larger than a walnut shell but smaller than an large egg, and put them on a plate lined with parchment paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, warm oil to a level of about 1 centimeter. Fry the croquettes a few at a time for a couple of minutes on both sides, rotating so they are crispy everywhere, then put on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

With their crunchy outside and tender interior, these fritters are not only delicious but also a wonderfully nutritious bite or meal.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, minced
• 1 fresh egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Place the lentils in a saucepan and cover with enough water. Boil over a medium heat for about 20 minutes or until nearly done, adding additional water to maintain the lentils submerged if needed.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture completely and set aside in a container.

Warm a portion of the