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Keftedes me Prassa

Small fried patties, often referred to as keftedes, are a cherished speciality in Jewish cooking. These leek patties offer a delicious combination of savory beef with the subtle, slightly sweet essence of fresh leeks, rendering them utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon slices, to garnish

Clean the fresh leeks carefully and cut away the root ends and the majority of the green stalk. Cut in half longways then into half-inch pieces. Transfer in a deep frying pan and fill with fresh water, then simmer over a medium heat for about 20 mins or until tender.

Drain the leeks and transfer in a big bowl with the minced beef, eggs, breadcrumbs, fresh dill, parsley and paprika and spice generously with salt and pepper. Mix completely using your palms then form a several scoops into a patty, flattening a little. Put on a plate and continue for the balance of the ingredients.

Heat cooking oil in a frying pan to a amount of about 2 centimeters over a medium heat. When the olive oil is ready, fry the fritters in batches until golden brown on each side. (Do not fill the skillet as this drops the heat of the cooking oil.) Remove the finished croquettes to a plate covered with paper towel and let to rest.

Offer with fresh lemon.

Keftes de Espinacha

These amazing spinach and cheese fritters are a true delight. The crispy outside reveals a smooth interior. The leafy spinach adds a vibrant, slightly natural flavor, while the grated cheese gives a rich, umami creaminess. It's possible to replace the cheesy element with boiled, crushed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Fresh lemon, to garnish

When using raw spinach, rinse it thoroughly, discarding any tough stems, and coarsely chop it into big pieces. Place in a big pot with a bit of water over a medium heat. Once softened, drain in a colander for about 15 mins, then press out any excess liquid and set aside.

For defrosted spinach, completely squeeze out extra water.

Preheat the oil in a pan over a moderate heat and fry the onion and garlic cloves until tender, about four minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and season with salt and pepper. Combine well until combined. If the mixture looks too soft, add some more crumbs.

By hand, shape the dough into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and put them on a plate covered with parchment paper. Wrap and refrigerate for at least 1 hour.

In a wide pan over medium flame, heat oil to a amount of about half an inch. Brown the fritters a handful for a couple of minutes per side, turning so they are crispy all over, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and moist center, these fritters are not only tasty but also a highly healthy snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to taste
• Greek yoghurt and lemon wedges, to accompany

Put the lentils in a pot and fill with ample fresh water. Simmer over a medium heat for about 20 minutes or until partially softened, pouring more water to keep the legumes immersed if required.

Stir in the bulgur wheat and keep cooking until tender. Drain the lentils and burghul well and reserve in a mixing bowl.

Warm half of the