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Keftedes me Prassa

Small fried fritters, commonly called keftedes, are a treasured speciality in Jewish cooking. These particular leek croquettes present a delicious combination of rich minced beef with the gentle, mildly sweet essence of leeks, making them absolutely crave-worthy.

Yields 12

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

Wash the leeks properly and cut away the roots and the bulk of the dark green parts. Chop lengthwise along the length then into half-inch slices. Transfer in a deep pan and fill with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice well with salt and pepper. Mix thoroughly using your hands then shape a several spoonfuls into a ball, shaping a bit. Set on a tray and continue for the balance of the preparation.

Preheat olive oil in a frying pan to a level of about 2cm over a medium flame. When the heated oil is ready, brown the patties in batches until golden brown on all sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Take out the finished croquettes to a dish lined with paper towel and allow to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a true pleasure. The crispy outside opens up to a soft center. The leafy spinach imparts a fresh, slightly earthy flavor, while the dairy offers a savory, savory richness. Feel free to swap the cheesy element with cooked, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (about 1.25 cups), additional if required
• 3 fresh eggs
• Cooking oil for pan-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For raw spinach, clean it carefully, getting rid of any stalks, and roughly chop it into sizable portions. Put in a large saucepan with a little liquid over a moderate heat. Once softened, strain in a colander for about 15 mins, then remove any extra water and reserve.

If using thawed frozen spinach, carefully remove extra water.

Warm the olive oil in a skillet over a moderate heat and fry the onion and minced garlic until translucent, about four minutes. Turn off the heat.

Put the wilted spinach, cooked onion and garlic, hard cheese, creamy cheese, nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Combine thoroughly until combined. If the mixture looks too wet, add some extra crumbs.

By hand, form the dough into elongated patties somewhat larger than a nut but smaller than an egg, and set them on a plate covered with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, warm cooking oil to a depth of about 1cm. Cook the fritters a small batch for two to three minutes per side, rotating so they are golden brown all over, then place on paper towel.

Offer with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and tender interior, these croquettes are not only tasty but also a highly nutritious snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, minced
• 1 tsp ground cumin
• 1 tbsp chopped mint, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to serve

Place the brown lentils in a pan and cover with ample fresh water. Simmer over a moderate heat for about 20 minutes or until nearly done, including additional water to keep the lentils immersed if required.

Add the cracked wheat and proceed cooking until fully cooked. Remove the water from the mixture well and set aside in a bowl.

Heat a portion of the