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Keftedes me Prassa

Bite-sized crispy fritters, often called keftedes, stand as a beloved speciality in Jewish culinary traditions. These particular leek fritters deliver a flavorful combination of hearty minced beef with the gentle, mildly sweet flavour of tender leeks, and they are utterly irresistible.

Yields 12

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

Wash the green leeks properly and cut away the base and the bulk of the green stalk. Chop into halves lengthways then into 1.5cm slices. Place in a deep pan and submerge with fresh water, then heat over a medium heat for about 20 mins or until tender.

Drain the cooked leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, flat-leaf parsley and spice and flavor liberally with pepper and salt. Combine well using your hands then form a several tablespoonfuls into a patty, flattening a slightly. Place on a platter and continue for the rest of the mixture.

Warm cooking oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is sizzling, fry the fritters in small groups until crispy on all sides. (Do not fill the skillet as this drops the oil temperature of the oil.) Take out the cooked patties to a tray topped with absorbent paper and let to cool.

Offer with lemon wedges.

Spinach Croquettes

These delightful cheesy spinach fritters are a true treat. The golden exterior gives way to a smooth center. The fresh spinach adds a fresh, somewhat green flavor, while the cheese offers a savory, umami smoothness. It's possible to replace the dairy cheese with cooked, pureed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, minced
• 2 garlic pieces, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g dry breadcrumbs (1¼ cups), with more if necessary
• 3 fresh eggs
• Olive oil for deep-frying (or neutral oil)
• Lemon wedges, to accompany

If using leafy greens, wash it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a bit of water over a moderate heat. Once wilted, drain in a sieve for about a quarter hour, then remove any extra water and put aside.

If using previously frozen spinach, completely squeeze out unwanted moisture.

Heat the olive oil in a frying pan over a medium flame and saute the diced onion and garlic cloves until translucent, about 4 minutes. Turn off the flame.

Put the cooked spinach, cooked onion and sauteed garlic, hard cheese, ricotta, nutmeg, paprika, breading and eggs in a large bowl and flavor with salt and pepper. Mix completely until blended. If the preparation looks too soft, incorporate some more breading.

Using your hands, form the dough into oval shapes a bit bigger than a walnut shell but more compact than an large egg, and place them on a plate covered with parchment paper. Wrap and refrigerate for at least one hour.

In a big skillet over moderate heat, warm oil to a depth of about 1 centimeter. Brown the croquettes a few at a time for two to three minutes on both sides, flipping so they are crispy completely, then place on absorbent paper.

Present with lemon wedges.

Lentil Croquettes

Boasting a golden crust and soft inside, these patties are not only tasty but also a highly wholesome snack or dish.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (½ cup)
• 125ml oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to accompany

Place the brown lentils in a pan and cover with enough fresh water. Boil over a medium flame for about twenty minutes or until almost cooked, adding more water to ensure the lentils immersed if required.

Stir in the bulgur wheat and keep cooking until softened. Strain the mixture well and put aside in a bowl.

Heat a portion of the