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Keftedes me Prassa

Bite-sized pan-fried fritters, often known as keftedes, stand as a treasured delicacy in Jewish cuisine. These wonderful leek patties present a tasty blend of rich beef with the subtle, slightly sweet taste of leeks, rendering them absolutely crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon slices, to garnish

Clean the leeks carefully and cut away the roots and the majority of the green tops. Slice in half lengthways then into half-inch pieces. Put in a deep frying pan and fill with fresh water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and flavor liberally with seasoning. Stir thoroughly using your hands then mold a couple of tablespoonfuls into a croquette, pressing a slightly. Put on a tray and repeat for the balance of the preparation.

Preheat oil in a pan to a level of about ¾ inch over a medium heat. When the olive oil is ready, brown the fritters in batches until golden on both sides. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Remove the ready croquettes to a dish lined with kitchen paper and allow to rest.

Serve with fresh lemon.

Spinach Croquettes

These amazing spinach and cheese patties are a genuine pleasure. The crunchy crust opens up to a smooth interior. The leafy spinach imparts a fresh, slightly natural taste, while the cheese offers a deep, flavorful richness. It's possible to replace the cheese with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic pieces, crushed
• 100g hard cheese, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or use neutral oil)
• Lemon slices, to garnish

When using leafy greens, wash it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Place in a big pot with a bit of hot water over a medium heat. Once softened, strain in a sieve for about 15 mins, then press out any extra water and set aside.

When working with defrosted spinach, carefully remove excess liquid.

Heat the olive oil in a frying pan over a moderate heat and fry the onion and garlic until translucent, about four minutes. Turn off the heat.

Combine the prepared spinach, cooked onion and softened garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Combine completely until combined. If the mixture appears too wet, incorporate some additional crumbs.

With your fingers, form the mixture into oval croquettes slightly larger than a walnut but less bulky than an chicken egg, and place them on a tray topped with parchment paper. Wrap and cool for at least 60 minutes.

In a big skillet over moderate heat, warm cooking oil to a amount of about 1 centimeter. Fry the patties a small batch for two to three minutes per side, flipping so they are golden brown everywhere, then put on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these patties are not only tasty but also a highly healthy snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the lentils in a saucepan and submerge with plenty of cold water. Simmer over a medium flame for about 20 mins or until almost cooked, including additional water to maintain the pulses submerged if necessary.

Add the cracked wheat and proceed cooking until softened. Drain the ingredients thoroughly and put aside in a container.

Preheat 50% of the