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Keftedes me Prassa

Small crispy croquettes, commonly known as keftedes, represent a treasured delicacy in Jewish cooking. These wonderful leek croquettes offer a delicious fusion of savory ground beef with the subtle, slightly sweet essence of leeks, and they are truly crave-worthy.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Fresh lemon wedges, to serve

Wash the leeks properly and trim off the base and the bulk of the green tops. Cut into halves longways then into 1.5-centimeter slices. Transfer in a large skillet and submerge with water, then heat over a medium flame for about 20 minutes or until cooked through.

Remove the water from the softened leeks and place in a mixing bowl with the minced beef, eggs, breadcrumbs, dill, flat-leaf parsley and spice and spice generously with pepper and salt. Mix thoroughly using your fingers then form a few tablespoonfuls into a patty, pressing a bit. Put on a tray and proceed for the balance of the mixture.

Preheat cooking oil in a pan to a level of about 2 centimeters over a moderate heat. When the oil is ready, fry the patties in small batches until golden brown on all sides. (Do not fill the pan as this reduces the temperature of the oil.) Take out the cooked fritters to a dish lined with kitchen paper and let to rest.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese croquettes are a real treat. The crunchy crust reveals a soft interior. The spinach imparts a vibrant, slightly earthy taste, while the cheese offers a deep, flavorful smoothness. It's possible to replace the cheese with steamed, pureed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if required
• 3 fresh eggs
• Oil for frying (or use sunflower oil)
• Lemon wedges, to accompany

When using raw spinach, clean it carefully, removing any hard stems, and roughly chop it into large chunks. Put in a big pot with a little water over a moderate heat. Once softened, strain in a strainer for about 15 mins, then squeeze out any excess liquid and set aside.

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

Warm the olive oil in a pan over a medium heat and saute the onion and garlic until tender, about 4 minutes. Take off the stove.

Combine the wilted spinach, fried onion and garlic, hard cheese, soft cheese, spice, red spice, breading and beaten eggs in a large bowl and spice with seasoning. Combine completely until combined. If the dough appears too wet, incorporate some more breading.

With your fingers, form the mixture into elongated patties a bit bigger than a nut but more compact than an chicken egg, and put them on a plate covered with wax paper. Seal and cool for at least one hour.

In a wide pan over moderate heat, warm oil to a level of about half an inch. Cook the fritters a few at a time for 2–3 minutes on both sides, turning so they are crispy all over, then transfer on absorbent paper.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and moist center, these patties are not only tasty but also a extremely nutritious bite or meal.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 large egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to accompany

Put the dry lentils in a saucepan and cover with plenty of water. Simmer over a medium heat for about 20 minutes or until almost cooked, including additional water to ensure the pulses submerged if needed.

Mix in the cracked wheat and proceed cooking until tender. Remove the water from the ingredients well and reserve in a mixing bowl.

Preheat a portion of the