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Keftedes me Prassa

Bite-sized crispy croquettes, typically referred to as keftedes, are a treasured speciality in Jewish cooking. These leek fritters present a tasty combination of rich minced beef with the delicate, sweetly mild flavour of tender leeks, rendering them utterly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks carefully and trim off the base and the majority of the green stalk. Chop into halves lengthways then into 1.5-centimeter slices. Transfer in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and place in a big bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and paprika and season generously with pepper and salt. Combine thoroughly using your palms then mold a few scoops into a patty, shaping a slightly. Place on a tray and repeat for the remaining of the preparation.

Heat cooking oil in a frying pan to a level of about 2cm over a medium flame. When the olive oil is hot, fry the patties in small batches until crispy on each side. (Don't overcrowd the pan as this reduces the oil temperature of the oil.) Remove the cooked croquettes to a dish lined with kitchen paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach patties are a real pleasure. The crunchy outside opens up to a soft center. The leafy spinach imparts a vibrant, moderately green note, while the grated cheese provides a savory, flavorful creaminess. It's possible to replace the cheesy element with boiled, pureed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, finely chopped
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if needed
• 3 large eggs
• Oil for pan-frying (or use sunflower oil)
• Lemon wedges, to garnish

When using raw spinach, wash it well, discarding any tough stems, and coarsely chop it into sizable portions. Place in a deep pan with a small amount liquid over a medium heat. Once wilted, strain in a colander for about 15 minutes, then press out any extra water and put aside.

For previously frozen spinach, completely squeeze out extra water.

Warm the olive oil in a frying pan over a moderate heat and saute the chopped onion and garlic cloves until tender, about 4 minutes. Remove from the flame.

Place the prepared spinach, sauteed onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and spice with pepper and salt. Combine well until combined. If the mixture seems too loose, incorporate some more breadcrumbs.

With your fingers, mold the dough into oval shapes a bit bigger than a nut but smaller than an egg, and put them on a plate lined with baking paper. Cover and chill for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a level of about 1 centimeter. Fry the fritters a few at a time for two to three minutes on both sides, turning so they are golden brown all over, then put on paper towel.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and moist center, these croquettes are not only delicious but also a wonderfully nutritious snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Add the dry lentils in a pot and cover with plenty of water. Boil over a medium flame for about 20 mins or until partially softened, adding extra liquid to maintain the legumes submerged if necessary.

Stir in the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients completely and reserve in a bowl.

Preheat half of the