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Keftedes me Prassa

Small crispy fritters, commonly referred to as keftedes, represent a treasured speciality in Jewish culinary traditions. These leek patties offer a tasty combination of rich beef with the subtle, slightly sweet flavour of leeks, rendering them utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to accompany

Clean the fresh leeks properly and cut away the roots and the bulk of the dark green parts. Chop in half lengthways then into half-inch rounds. Put in a large skillet and cover with water, then heat over a medium flame for about 20 mins or until softened.

Strain the cooked leeks and put in a large mixing bowl with the beef, beaten eggs, matzo meal, dill, chopped parsley and sweet paprika and spice liberally with salt and pepper. Mix completely using your palms then mold a couple of spoonfuls into a patty, pressing a slightly. Set on a tray and repeat for the remaining of the preparation.

Preheat cooking oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the heated oil is sizzling, brown the fritters in small batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Transfer the ready patties to a tray covered with kitchen paper and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese patties are a genuine delight. The crispy exterior gives way to a creamy center. The fresh spinach imparts a fresh, slightly green taste, while the dairy gives a rich, flavorful richness. It's possible to replace the cheesy element with cooked, pureed spuds if you wish.

Yields 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

For leafy greens, rinse it carefully, discarding any hard stems, and cut into it into big pieces. Place in a deep pan with a little liquid over a medium flame. Once wilted, strain in a strainer for about 15 mins, then squeeze out any remaining moisture and put aside.

For defrosted spinach, thoroughly press out unwanted moisture.

Heat the olive oil in a frying pan over a medium heat and fry the diced onion and minced garlic until translucent, about four minutes. Remove from the heat.

Place the prepared spinach, fried onion and softened garlic, hard cheese, creamy cheese, nutmeg, red spice, breadcrumbs and eggs in a container and flavor with seasoning. Stir thoroughly until incorporated. If the preparation seems too wet, add some additional breadcrumbs.

By hand, shape the mixture into elongated patties slightly larger than a nut but smaller than an egg, and put them on a tray topped with baking paper. Seal and refrigerate for at least one hour.

In a big skillet over moderate heat, warm oil to a depth of about 1cm. Cook the patties a small batch for a couple of minutes on both sides, rotating so they are golden all over, then put on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a wonderfully nutritious bite or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to preference
• Creamy yogurt and lemon slices, to serve

Add the brown lentils in a pot and fill with enough fresh water. Boil over a medium heat for about 20 minutes or until almost cooked, pouring additional water to ensure the pulses immersed if necessary.

Mix in the cracked wheat and keep cooking until fully cooked. Remove the water from the mixture completely and set aside in a container.

Preheat half of the