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Keftedes me Prassa

Petite pan-fried fritters, typically known as keftedes, are a treasured delicacy in Jewish culinary traditions. These wonderful leek patties offer a delicious fusion of savory beef with the delicate, slightly sweet flavour of leeks, making them absolutely crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon slices, to serve

Wash the fresh leeks well and cut away the root ends and most of the green tops. Cut lengthwise lengthways then into 1.5-centimeter pieces. Place in a deep frying pan and cover with fresh water, then simmer over a medium flame for about twenty minutes or until cooked through.

Remove the water from the leeks and place in a big bowl with the beef, eggs, matzo meal, chopped dill, chopped parsley and paprika and season well with salt and pepper. Stir thoroughly using your fingers then shape a couple of scoops into a patty, pressing a bit. Set on a tray and repeat for the balance of the mixture.

Heat oil in a pan to a level of about 2cm over a medium flame. When the oil is ready, fry the patties in small groups until golden brown on all sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Take out the ready croquettes to a tray topped with paper towel and permit to rest.

Offer with lemon slices.

Keftes de Espinacha

These spinach and cheese croquettes are a real delight. The crunchy crust gives way to a soft center. The leafy spinach brings a bright, moderately earthy flavor, while the cheese provides a rich, umami smoothness. It's possible to replace the dairy cheese with cooked, mashed potatoes if you wish.

Yields 16–18

• 1kg spinach leaves (alternatively about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for pan-frying (or alternatively neutral oil)
• Fresh lemon, to accompany

For raw spinach, clean it thoroughly, discarding any hard stems, and roughly chop it into big pieces. Transfer in a deep pan with a bit of liquid over a medium heat. Once cooked, strain in a strainer for about a quarter hour, then remove any remaining moisture and set aside.

For previously frozen spinach, completely remove excess liquid.

Heat the oil in a pan over a medium heat and saute the chopped onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Combine the wilted spinach, sauteed onion and sauteed garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a large bowl and flavor with salt and pepper. Combine well until blended. If the preparation appears too loose, mix in some extra breading.

By hand, mold the preparation into elongated patties slightly larger than a nut but more compact than an egg, and place them on a tray topped with wax paper. Cover and refrigerate for at least 1 hour.

In a large frying pan over medium flame, preheat cooking oil to a amount of about half an inch. Brown the patties a small batch for two to three minutes each side, flipping so they are crispy all over, then put on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

With their crunchy outside and moist center, these patties are not only tasty but also a extremely nutritious snack or main course.

Makes 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, chopped
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a pot and cover with plenty of fresh water. Simmer over a moderate heat for about twenty minutes or until nearly done, pouring more water to ensure the lentils immersed if necessary.

Stir in the cracked wheat and continue cooking until softened. Strain the ingredients well and reserve in a bowl.

Heat 50% of the