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Keftedes me Prassa

Petite pan-fried patties, commonly referred to as keftedes, are a cherished delicacy in Jewish cuisine. These wonderful leek croquettes deliver a tasty blend of hearty minced beef with the delicate, slightly sweet taste of fresh leeks, and they are truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Wash the leeks carefully and remove the root ends and the bulk of the dark green parts. Chop in half lengthways then into half-inch pieces. Transfer in a deep frying pan and submerge with water, then simmer over a moderate heat for about twenty minutes or until softened.

Strain the softened leeks and place in a mixing bowl with the beef, eggs, breadcrumbs, dill, parsley and spice and season well with pepper and salt. Combine well using your palms then mold a few scoops into a croquette, flattening a little. Put on a platter and repeat for the balance of the ingredients.

Warm oil in a frying pan to a depth of about 2cm over a moderate heat. When the olive oil is hot, brown the croquettes in small groups until golden on both sides. (Don't overcrowd the skillet as this drops the oil temperature of the oil.) Take out the finished fritters to a dish covered with kitchen paper and let to cool.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach patties are a genuine delight. The crispy crust gives way to a soft center. The fresh spinach adds a fresh, moderately earthy flavor, while the cheese offers a rich, umami creaminess. You can substitute the cheesy element with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg fresh spinach (or else about 500g iced spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Fresh lemon, to garnish

When using fresh spinach, rinse it well, discarding any stalks, and roughly chop it into sizable portions. Put in a big pot with a bit of water over a medium heat. Once wilted, drain in a sieve for about 15 mins, then remove any extra water and set aside.

When working with defrosted spinach, thoroughly remove excess liquid.

Warm the olive oil in a pan over a moderate heat and fry the onion and garlic cloves until softened, about four minutes. Remove from the flame.

Combine the cooked spinach, sauteed onion and garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and spice with pepper and salt. Mix well until blended. If the mixture appears too wet, mix in some additional crumbs.

With your fingers, shape the mixture into oval croquettes a bit bigger than a walnut shell but less bulky than an chicken egg, and put them on a tray covered with parchment paper. Wrap and chill for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a level of about half an inch. Brown the patties a few at a time for two to three minutes on both sides, flipping so they are golden completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only tasty but also a extremely nutritious appetizer or meal.

Yields 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and lemon slices, to accompany

Add the dry lentils in a pan and fill with plenty of water. Simmer over a medium flame for about 20 minutes or until almost cooked, pouring additional water to maintain the lentils covered if required.

Add the cracked wheat and proceed cooking until tender. Drain the mixture completely and reserve in a container.

Heat half of the