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Keftedes me Prassa

Petite pan-fried patties, often known as keftedes, are a cherished signature dish in Jewish cooking. These leek croquettes offer a flavorful fusion of rich minced beef with the subtle, sweetly mild essence of leeks, making them truly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and trim off the base and most of the green stalk. Cut into halves lengthways then into half-inch rounds. Transfer in a deep pan and submerge with water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, eggs, matzo meal, fresh dill, flat-leaf parsley and sweet paprika and flavor generously with salt and pepper. Combine completely using your fingers then mold a several spoonfuls into a patty, flattening a slightly. Put on a tray and continue for the remaining of the mixture.

Warm olive oil in a pan to a amount of about ¾ inch over a moderate heat. When the oil is hot, cook the croquettes in small groups until crispy on all sides. (Don't overcrowd the skillet as this lowers the heat of the cooking oil.) Remove the ready patties to a dish lined with kitchen paper and permit to rest.

Present with lemon slices.

Spinach Patties

These amazing cheesy spinach fritters are a true pleasure. The golden exterior opens up to a smooth center. The fresh spinach brings a bright, slightly earthy note, while the cheese provides a rich, savory creaminess. It's possible to replace the cheese with boiled, mashed spuds if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if required
• 3 eggs
• Oil for frying (or sunflower oil)
• Lemon wedges, to serve

If using raw spinach, clean it thoroughly, removing any hard stems, and cut into it into sizable portions. Put in a big pot with a small amount liquid over a medium heat. Once cooked, drain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

For thawed frozen spinach, thoroughly remove excess liquid.

Warm the olive oil in a skillet over a medium flame and fry the chopped onion and minced garlic until softened, about four minutes. Turn off the stove.

Put the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix completely until incorporated. If the dough appears too soft, incorporate some extra crumbs.

By hand, mold the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an large egg, and place them on a tray lined with wax paper. Seal and refrigerate for at least one hour.

In a big skillet over medium heat, warm cooking oil to a level of about 1cm. Brown the croquettes a few at a time for 2–3 minutes per side, rotating so they are crispy all over, then transfer on absorbent paper.

Offer with lemon wedges.

Lentil Patties

Featuring a crispy exterior and moist center, these croquettes are not only flavorful but also a wonderfully nutritious bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to garnish

Put the dry lentils in a saucepan and fill with plenty of fresh water. Boil over a medium flame for about 20 mins or until almost cooked, adding extra liquid to maintain the pulses submerged if necessary.

Mix in the cracked wheat and continue cooking until fully cooked. Strain the ingredients well and put aside in a container.

Warm half of the