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Keftedes me Prassa

Petite crispy croquettes, commonly called keftedes, stand as a cherished signature dish in Jewish cooking. These particular leek croquettes present a delicious blend of rich beef with the delicate, mildly sweet flavour of fresh leeks, and they are truly crave-worthy.

Produces 12

• 4 leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to accompany

Thoroughly wash the leeks properly and cut away the base and the bulk of the dark green parts. Slice in half along the length then into half-inch slices. Transfer in a large skillet and fill with cold water, then heat over a moderate heat for about twenty minutes or until softened.

Strain the cooked leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and spice well with pepper and salt. Mix thoroughly using your fingers then shape a few scoops into a croquette, shaping a little. Set on a tray and proceed for the remaining of the mixture.

Warm oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the oil is hot, brown the patties in small batches until golden brown on both sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Transfer the cooked patties to a plate covered with absorbent paper and let to rest.

Present with fresh lemon.

Spinach Croquettes

These delightful spinach with cheese croquettes are a true delight. The crunchy outside gives way to a creamy filling. The fresh spinach imparts a bright, moderately green flavor, while the dairy gives a savory, umami creaminess. Feel free to swap the cheese with boiled, mashed potato if you like.

Makes 16–18

• 1kg spinach leaves (alternatively about 500g frozen spinach, thawed for several hours in the refrigerator)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic pieces, minced
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Cooking oil for frying (or neutral oil)
• Lemon wedges, to accompany

When using raw spinach, wash it thoroughly, discarding any hard stems, and coarsely chop it into large chunks. Place in a big pot with a little hot water over a medium heat. Once cooked, drain in a sieve for about 15 minutes, then press out any excess liquid and set aside.

When working with defrosted spinach, completely press out extra water.

Warm the oil in a skillet over a moderate heat and saute the diced onion and garlic until softened, about four minutes. Remove from the flame.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix well until blended. If the dough seems too wet, mix in some more crumbs.

With your fingers, shape the mixture into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and place them on a plate topped with parchment paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a amount of about 1cm. Fry the patties a few at a time for 2–3 minutes each side, rotating so they are golden brown all over, then transfer on paper towel.

Offer with lemon wedges.

Lentil Patties

Boasting a golden crust and moist center, these fritters are not only delicious but also a highly healthy appetizer or meal.

Makes 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Place the lentils in a pot and cover with enough cold water. Simmer over a moderate heat for about twenty minutes or until almost cooked, adding extra liquid to ensure the pulses submerged if required.

Mix in the cracked wheat and keep cooking until softened. Drain the ingredients completely and put aside in a container.

Warm half of the