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Keftedes me Prassa

Small crispy croquettes, often known as keftedes, represent a treasured delicacy in Jewish cooking. These leek fritters deliver a delicious fusion of hearty beef with the subtle, slightly sweet taste of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, finely chopped
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for frying
• Lemon slices, to serve

Thoroughly wash the fresh leeks properly and remove the base and the bulk of the dark green parts. Chop into halves longways then into half-inch pieces. Place in a large skillet and fill with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Remove the water from the leeks and transfer in a large mixing bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and paprika and flavor well with pepper and salt. Mix well using your fingers then mold a few spoonfuls into a ball, pressing a little. Put on a plate and proceed for the rest of the preparation.

Heat cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the heated oil is sizzling, fry the croquettes in small groups until golden brown on each side. (Avoid overcrowding the frying pan as this drops the oil temperature of the oil.) Remove the cooked fritters to a plate lined with paper towel and allow to rest.

Present with fresh lemon.

Keftes de Espinacha

These cheesy spinach patties are a genuine pleasure. The crunchy exterior gives way to a soft interior. The spinach adds a bright, moderately natural note, while the cheese gives a savory, flavorful richness. It's possible to replace the dairy cheese with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or else about 500g frozen leaf spinach, defrosted in the fridge in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Fresh lemon, to serve

If using raw spinach, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into sizable portions. Transfer in a deep pan with a little liquid over a moderate heat. Once wilted, strain in a colander for about 15 mins, then press out any extra water and reserve.

If using thawed frozen spinach, carefully remove unwanted moisture.

Preheat the olive oil in a frying pan over a medium heat and fry the onion and garlic until tender, about a few minutes. Remove from the heat.

Put the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with pepper and salt. Combine well until blended. If the preparation seems too loose, add some extra crumbs.

With your fingers, form the preparation into oval shapes somewhat larger than a walnut but more compact than an egg, and set them on a tray lined with wax paper. Cover and chill for at least one hour.

In a wide pan over medium flame, heat cooking oil to a amount of about half an inch. Brown the croquettes a small batch for 2–3 minutes per side, turning so they are golden everywhere, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a crispy exterior and soft inside, these patties are not only tasty but also a extremely nutritious snack or meal.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml oil (½ cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Pepper and salt, to taste
• Yogurt and lemon wedges, to serve

Place the lentils in a pan and cover with ample cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, adding extra liquid to ensure the legumes covered if necessary.

Stir in the burghul and keep cooking until fully cooked. Drain the ingredients thoroughly and set aside in a mixing bowl.

Warm a portion of the