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Keftedes me Prassa

Small crispy patties, typically called keftedes, are a treasured speciality in Jewish culinary traditions. These particular leek croquettes deliver a tasty fusion of hearty ground beef with the gentle, mildly sweet taste of fresh leeks, and they are absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Wash the leeks properly and cut away the roots and the bulk of the green tops. Chop in half lengthways then into 1.5-centimeter pieces. Put in a large skillet and submerge with fresh water, then cook over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and spice and season generously with pepper and salt. Stir completely using your palms then shape a few scoops into a patty, flattening a slightly. Set on a platter and proceed for the remaining of the preparation.

Warm cooking oil in a frying pan to a level of about 2 centimeters over a moderate heat. When the olive oil is ready, cook the patties in small batches until golden brown on each side. (Don't overcrowd the frying pan as this drops the oil temperature of the cooking oil.) Remove the finished fritters to a dish covered with absorbent paper and allow to drain.

Serve with fresh lemon.

Spinach Croquettes

These spinach with cheese patties are a genuine delight. The crunchy outside gives way to a soft center. The fresh spinach brings a vibrant, slightly natural taste, while the dairy offers a rich, flavorful creaminess. Feel free to swap the cheesy element with steamed, mashed potato if you like.

Makes 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic cloves, crushed
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or use vegetable oil)
• Fresh lemon, to serve

When using raw spinach, rinse it thoroughly, removing any hard stems, and roughly chop it into large chunks. Place in a large saucepan with a little liquid over a moderate heat. Once cooked, drain in a sieve for about 15 minutes, then remove any excess liquid and set aside.

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

Heat the oil in a frying pan over a moderate heat and fry the chopped onion and garlic until softened, about four minutes. Take off the stove.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and flavor with pepper and salt. Mix completely until incorporated. If the preparation seems too wet, mix in some more breading.

By hand, form the mixture into oval croquettes somewhat larger than a nut but more compact than an chicken egg, and put them on a baking sheet topped with baking paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over medium flame, heat cooking oil to a depth of about 1 centimeter. Cook the croquettes a handful for a couple of minutes per side, flipping so they are golden completely, then place on absorbent paper.

Serve with lemon wedges.

Kroketes Fakes

Boasting a crunchy outside and tender interior, these patties are not only tasty but also a extremely wholesome snack or meal.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, chopped
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to serve

Put the lentils in a pan and submerge with ample cold water. Simmer over a medium heat for about 20 minutes or until almost cooked, including additional water to keep the pulses covered if needed.

Mix in the burghul and proceed cooking until fully cooked. Strain the lentils and burghul thoroughly and put aside in a container.

Warm 50% of the