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Keftedes me Prassa

Small fried patties, often called keftedes, represent a treasured speciality in Jewish cuisine. These leek croquettes offer a flavorful blend of hearty beef with the subtle, sweetly mild taste of fresh leeks, making them truly irresistible.

Makes 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Clean the fresh leeks well and remove the root ends and the majority of the green stalk. Chop in half lengthways then into half-inch pieces. Place in a deep pan and submerge with water, then heat over a medium heat for about 20 mins or until tender.

Drain the leeks and transfer in a big bowl with the beef, eggs, matzo meal, fresh dill, chopped parsley and spice and spice liberally with seasoning. Stir completely using your hands then form a several tablespoonfuls into a ball, pressing a bit. Place on a plate and proceed for the remaining of the ingredients.

Preheat oil in a frying pan to a amount of about 2cm over a medium flame. When the oil is sizzling, fry the croquettes in batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the oil.) Take out the cooked fritters to a dish covered with paper towel and allow to drain.

Offer with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a true pleasure. The crunchy exterior opens up to a creamy center. The leafy spinach adds a bright, somewhat green taste, while the dairy provides a deep, umami smoothness. It's possible to replace the dairy cheese with boiled, mashed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to serve

If using leafy greens, rinse it well, discarding any stalks, and coarsely chop it into large chunks. Put in a deep pan with a small amount liquid over a medium flame. Once cooked, drain in a sieve for about 15 mins, then remove any excess liquid and set aside.

If using previously frozen spinach, completely press out excess liquid.

Preheat the cooking oil in a skillet over a medium heat and fry the diced onion and minced garlic until softened, about a few minutes. Turn off the flame.

Place the wilted spinach, cooked onion and garlic, grated cheese, soft cheese, spice, paprika, breading and eggs in a container and season with seasoning. Combine thoroughly until combined. If the mixture appears too loose, mix in some extra breadcrumbs.

Using your hands, shape the dough into elongated patties a bit bigger than a walnut but more compact than an chicken egg, and put them on a plate lined with wax paper. Seal and cool for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a level of about 1 centimeter. Brown the patties a small batch for a couple of minutes each side, flipping so they are golden brown everywhere, then place on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Boasting a crunchy outside and tender interior, these patties are not only tasty but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and fresh lemon, to accompany

Put the brown lentils in a pan and submerge with ample cold water. Cook over a moderate heat for about 20 minutes or until almost cooked, including more water to keep the lentils submerged if required.

Add the cracked wheat and keep cooking until fully cooked. Drain the ingredients completely and put aside in a bowl.

Heat 50% of the