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Keftedes me Prassa

Petite pan-fried croquettes, often referred to as keftedes, stand as a beloved signature dish in Jewish cuisine. These particular leek patties offer a delicious fusion of savory beef with the gentle, sweetly mild taste of tender leeks, and they are absolutely crave-worthy.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Thoroughly wash the green leeks properly and trim off the root ends and the majority of the green tops. Cut into halves lengthways then into half-inch slices. Place in a deep pan and submerge with water, then heat over a medium flame for about 20 minutes or until tender.

Remove the water from the leeks and place in a big bowl with the beef, beaten eggs, crumbs, dill, flat-leaf parsley and sweet paprika and season liberally with pepper and salt. Mix well using your palms then shape a few tablespoonfuls into a patty, pressing a bit. Set on a tray and repeat for the remaining of the mixture.

Heat cooking oil in a pan to a amount of about ¾ inch over a medium heat. When the heated oil is sizzling, fry the fritters in small batches until crispy on all sides. (Don't overcrowd the pan as this reduces the heat of the cooking oil.) Take out the ready croquettes to a tray topped with kitchen paper and let to rest.

Present with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese patties are a true pleasure. The crunchy outside gives way to a creamy interior. The fresh spinach adds a vibrant, somewhat natural flavor, while the grated cheese gives a rich, savory creaminess. Feel free to swap the cheese with cooked, mashed spuds if you like.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), with more if necessary
• 3 large eggs
• Oil for pan-frying (or neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, clean it carefully, removing any tough stems, and coarsely chop it into sizable portions. Put in a large saucepan with a little water over a moderate heat. Once wilted, remove in a colander for about a quarter hour, then press out any remaining moisture and put aside.

If using defrosted spinach, carefully press out extra water.

Preheat the olive oil in a pan over a medium flame and saute the diced onion and minced garlic until softened, about four minutes. Turn off the flame.

Put the wilted spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine completely until combined. If the mixture looks too loose, incorporate some extra breadcrumbs.

By hand, shape the dough into oval shapes somewhat larger than a walnut shell but less bulky than an large egg, and put them on a baking sheet topped with parchment paper. Wrap and chill for at least one hour.

In a large frying pan over moderate heat, heat olive oil to a level of about half an inch. Brown the patties a handful for 2–3 minutes each side, rotating so they are golden brown completely, then transfer on paper towel.

Present with lemon wedges.

Lentil Patties

Boasting a crispy exterior and moist center, these patties are not only delicious but also a wonderfully healthy snack or dish.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon slices, to garnish

Place the lentils in a saucepan and cover with ample fresh water. Boil over a medium heat for about twenty minutes or until partially softened, pouring additional water to maintain the lentils immersed if necessary.

Stir in the cracked wheat and continue cooking until softened. Strain the mixture well and reserve in a container.

Preheat a portion of the