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Keftedes me Prassa

Bite-sized pan-fried croquettes, commonly referred to as keftedes, are a cherished speciality in Jewish cuisine. These particular leek patties present a flavorful combination of hearty minced beef with the subtle, sweetly mild flavour of leeks, rendering them utterly crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to accompany

Clean the fresh leeks carefully and cut away the roots and the majority of the dark green parts. Chop into halves along the length then into half-inch pieces. Put in a deep frying pan and submerge with cold water, then cook over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the leeks and place in a big bowl with the minced beef, eggs, matzo meal, dill, parsley and sweet paprika and flavor generously with seasoning. Stir completely using your fingers then shape a few tablespoonfuls into a ball, shaping a bit. Place on a plate and repeat for the rest of the mixture.

Preheat cooking oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the oil is ready, fry the fritters in small groups until crispy on each side. (Avoid overcrowding the skillet as this lowers the oil temperature of the oil.) Transfer the finished fritters to a plate lined with absorbent paper and allow to drain.

Present with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a real treat. The crunchy crust opens up to a smooth filling. The spinach brings a fresh, somewhat earthy taste, while the cheese offers a savory, flavorful creaminess. It's possible to replace the cheesy element with boiled, pureed potato if you like.

Produces 16–18

• 1kg spinach leaves (or about 500g frozen spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

If using fresh spinach, clean it well, discarding any stalks, and cut into it into big pieces. Transfer in a big pot with a bit of liquid over a medium heat. Once softened, drain in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, thoroughly remove extra water.

Heat the oil in a skillet over a moderate heat and cook the diced onion and garlic until softened, about four minutes. Turn off the stove.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a big mixing bowl and spice with seasoning. Combine completely until blended. If the mixture appears too soft, mix in some additional crumbs.

By hand, mold the mixture into elongated patties slightly larger than a walnut shell but less bulky than an large egg, and set them on a plate covered with baking paper. Cover and cool for at least 60 minutes.

In a wide pan over medium flame, heat oil to a level of about half an inch. Cook the patties a handful for two to three minutes each side, rotating so they are golden all over, then put on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a extremely healthy snack or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Greek yoghurt and fresh lemon, to serve

Add the brown lentils in a saucepan and submerge with ample fresh water. Simmer over a medium heat for about twenty minutes or until partially softened, pouring additional water to keep the pulses covered if necessary.

Add the cracked wheat and proceed cooking until tender. Drain the lentils and burghul thoroughly and reserve in a mixing bowl.

Warm a portion of the