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Keftedes me Prassa

Bite-sized crispy patties, commonly known as keftedes, represent a beloved signature dish in Jewish cooking. These wonderful leek fritters offer a flavorful blend of hearty ground beef with the delicate, mildly sweet essence of fresh leeks, and they are absolutely addictive.

Produces 12

• 4 leeks
• 250g minced beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon slices, to serve

Wash the leeks properly and remove the root ends and the bulk of the green tops. Chop in half longways then into 1.5cm slices. Place in a deep pan and fill with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Drain the softened leeks and transfer in a mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and spice and flavor liberally with pepper and salt. Combine thoroughly using your fingers then mold a couple of scoops into a patty, shaping a slightly. Place on a platter and repeat for the balance of the preparation.

Warm olive oil in a frying pan to a level of about ¾ inch over a medium heat. When the olive oil is sizzling, brown the fritters in small groups until golden on both sides. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Transfer the finished patties to a plate lined with absorbent paper and allow to drain.

Present with fresh lemon.

Keftes de Espinacha

These amazing spinach with cheese patties are a true pleasure. The golden outside gives way to a soft center. The fresh spinach adds a bright, slightly earthy taste, while the dairy gives a rich, umami smoothness. It's possible to replace the cheesy element with cooked, pureed spuds if you prefer.

Makes 16–18

• 1kg fresh spinach (alternatively about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), with more if needed
• 3 eggs
• Olive oil for pan-frying (or vegetable oil)
• Lemon wedges, to garnish

When using fresh spinach, wash it carefully, discarding any hard stems, and coarsely chop it into large chunks. Put in a large saucepan with a little liquid over a medium heat. Once softened, drain in a sieve for about 15 mins, then press out any extra water and set aside.

If using thawed frozen spinach, thoroughly remove unwanted moisture.

Preheat the olive oil in a skillet over a medium flame and cook the onion and garlic until translucent, about a few minutes. Turn off the heat.

Combine the cooked spinach, fried onion and garlic, hard cheese, ricotta, spice, red spice, breadcrumbs and eggs in a large bowl and season with seasoning. Stir well until incorporated. If the dough looks too soft, mix in some more breading.

By hand, shape the preparation into elongated patties somewhat larger than a walnut but more compact than an large egg, and set them on a baking sheet lined with wax paper. Seal and chill for at least 1 hour.

In a wide pan over moderate heat, preheat oil to a level of about half an inch. Cook the fritters a few at a time for two to three minutes on both sides, flipping so they are crispy everywhere, then place on paper towel.

Offer with lemon slices.

Kroketes Fakes

Featuring a crunchy outside and soft inside, these croquettes are not only flavorful but also a wonderfully nutritious bite or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to garnish

Add the lentils in a pot and fill with plenty of cold water. Boil over a medium heat for about twenty minutes or until partially softened, including extra liquid to ensure the lentils covered if needed.

Add the bulgur wheat and keep cooking until tender. Strain the mixture well and set aside in a container.

Heat 50% of the