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Keftedes me Prassa

Small crispy croquettes, typically known as keftedes, stand as a cherished speciality in Jewish culinary traditions. These particular leek fritters offer a flavorful fusion of rich minced beef with the delicate, slightly sweet flavour of leeks, and they are truly addictive.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to serve

Clean the green leeks carefully and cut away the root ends and most of the dark green parts. Cut into halves lengthways then into 1.5cm slices. Transfer in a large skillet and submerge with cold water, then cook over a medium flame for about 20 mins or until tender.

Drain the softened leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and paprika and spice well with pepper and salt. Mix well using your fingers then form a few scoops into a croquette, shaping a slightly. Set on a plate and proceed for the balance of the mixture.

Preheat olive oil in a pan to a depth of about ¾ inch over a medium flame. When the oil is hot, cook the croquettes in small batches until golden on both sides. (Do not fill the skillet as this reduces the heat of the oil.) Transfer the cooked croquettes to a plate lined with absorbent paper and permit to drain.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a genuine delight. The crunchy outside opens up to a smooth center. The leafy spinach imparts a fresh, somewhat green note, while the grated cheese provides a savory, flavorful smoothness. Feel free to swap the cheese with cooked, mashed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 onion, minced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 large eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to serve

For fresh spinach, wash it carefully, discarding any stalks, and cut into it into big pieces. Place in a big pot with a small amount liquid over a medium flame. Once wilted, drain in a strainer for about 15 mins, then remove any extra water and put aside.

When working with defrosted spinach, thoroughly squeeze out excess liquid.

Heat the cooking oil in a frying pan over a moderate heat and saute the onion and garlic cloves until translucent, about 4 minutes. Remove from the heat.

Combine the wilted spinach, cooked onion and softened garlic, kefalotyri, ricotta, spice, sweet paprika, breading and beaten eggs in a container and spice with pepper and salt. Stir well until incorporated. If the mixture appears too soft, mix in some additional breadcrumbs.

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

In a large frying pan over medium heat, preheat cooking oil to a depth of about 1cm. Cook the croquettes a handful for two to three minutes on both sides, turning so they are crispy everywhere, then place on paper towel.

Present with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these fritters are not only flavorful but also a wonderfully healthy bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 egg
• Pepper and salt, to taste
• Greek yoghurt and lemon slices, to serve

Put the lentils in a pan and cover with ample water. Simmer over a medium flame for about twenty minutes or until almost cooked, pouring additional water to maintain the legumes immersed if needed.

Stir in the bulgur wheat and proceed cooking until softened. Strain the mixture completely and set aside in a bowl.

Warm a portion of the