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Keftedes me Prassa

Small crispy croquettes, commonly referred to as keftedes, are a cherished signature dish in Jewish cuisine. These particular leek patties deliver a flavorful fusion of rich minced beef with the subtle, mildly sweet taste of tender leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the leeks carefully and trim off the root ends and the bulk of the dark green parts. Cut in half longways then into 1.5cm slices. Place in a deep frying pan and submerge with fresh water, then simmer over a medium heat for about 20 mins or until cooked through.

Drain the cooked leeks and put in a large mixing bowl with the beef, eggs, matzo meal, dill, parsley and sweet paprika and season liberally with pepper and salt. Combine well using your fingers then form a several tablespoonfuls into a patty, flattening a slightly. Place on a plate and continue for the remaining of the ingredients.

Warm oil in a frying pan to a depth of about 2 centimeters over a medium flame. When the olive oil is sizzling, fry the patties in small batches until crispy on all sides. (Don't overcrowd the frying pan as this lowers the heat of the oil.) Remove the finished croquettes to a dish lined with kitchen paper and let to drain.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach patties are a real pleasure. The golden outside opens up to a soft interior. The spinach adds a bright, moderately earthy note, while the cheese gives a savory, flavorful smoothness. Feel free to swap the cheesy element with boiled, pureed potato if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen spinach, defrosted in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, finely diced
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1¼ cups), with more if required
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Fresh lemon, to accompany

If using raw spinach, rinse it well, getting rid of any stalks, and coarsely chop it into big pieces. Put in a deep pan with a small amount hot water over a moderate heat. Once softened, strain in a colander for about a quarter hour, then press out any extra water and put aside.

When working with thawed frozen spinach, carefully squeeze out unwanted moisture.

Warm the oil in a pan over a medium heat and saute the chopped onion and minced garlic until tender, about a few minutes. Remove from the stove.

Place the prepared spinach, sauteed onion and garlic, grated cheese, soft cheese, spice, sweet paprika, breading and eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until combined. If the mixture looks too soft, incorporate some more breadcrumbs.

Using your hands, mold the dough into oval shapes slightly larger than a walnut shell but more compact than an egg, and set them on a baking sheet lined with parchment paper. Cover and chill for at least 1 hour.

In a wide pan over medium heat, preheat cooking oil to a amount of about 1cm. Fry the fritters a small batch for a couple of minutes per side, rotating so they are golden everywhere, then place on kitchen roll.

Present with lemon slices.

Lentil Croquettes

With their crispy exterior and moist center, these fritters are not only delicious but also a wonderfully wholesome bite or main course.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to serve

Add the lentils in a pot and cover with ample cold water. Cook over a moderate heat for about 20 mins or until almost cooked, adding additional water to ensure the pulses immersed if necessary.

Stir in the cracked wheat and continue cooking until tender. Remove the water from the lentils and burghul well and reserve in a bowl.

Heat 50% of the