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Keftedes me Prassa

Bite-sized crispy patties, typically referred to as keftedes, represent a cherished delicacy in Jewish culinary traditions. These leek fritters offer a tasty fusion of hearty ground beef with the delicate, slightly sweet taste of fresh leeks, making them utterly crave-worthy.

Yields 12

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

Clean the green leeks properly and cut away the roots and most of the green tops. Cut into halves longways then into 1.5-centimeter rounds. Place in a large skillet and fill with fresh water, then simmer over a medium flame for about 20 mins or until tender.

Strain the leeks and put in a large mixing bowl with the ground beef, beaten eggs, breadcrumbs, fresh dill, chopped parsley and sweet paprika and spice liberally with pepper and salt. Mix completely using your palms then form a few spoonfuls into a croquette, shaping a slightly. Put on a tray and repeat for the remaining of the preparation.

Warm oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is hot, brown the patties in small groups until crispy on both sides. (Do not fill the frying pan as this drops the temperature of the cooking oil.) Remove the ready croquettes to a dish covered with paper towel and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese fritters are a true delight. The crispy crust gives way to a creamy filling. The fresh spinach adds a vibrant, moderately green note, while the grated cheese offers a rich, umami richness. It's possible to replace the cheesy element with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted for several hours in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Oil for frying (or sunflower oil)
• Lemon slices, to accompany

If using raw spinach, wash it well, removing any stalks, and roughly chop it into sizable portions. Place in a deep pan with a bit of liquid over a moderate heat. Once cooked, remove in a sieve for about 15 mins, then remove any extra water and set aside.

For previously frozen spinach, completely squeeze out extra water.

Preheat the cooking oil in a pan over a medium heat and saute the onion and garlic cloves until softened, about 4 minutes. Turn off the flame.

Put the wilted spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a container and flavor with salt and pepper. Stir well until blended. If the dough appears too soft, mix in some more crumbs.

Using your hands, form the dough into oval shapes slightly larger than a walnut but smaller than an chicken egg, and put them on a plate lined with wax paper. Wrap and chill for at least one hour.

In a wide pan over medium heat, heat cooking oil to a depth of about half an inch. Cook the patties a few at a time for 2–3 minutes per side, flipping so they are golden brown completely, then put on absorbent paper.

Offer with fresh lemon.

Kroketes Fakes

Boasting a crispy exterior and soft inside, these croquettes are not only tasty but also a highly healthy snack or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Yogurt and fresh lemon, to serve

Place the brown lentils in a pan and cover with enough fresh water. Boil over a medium heat for about 20 minutes or until nearly done, adding extra liquid to keep the legumes submerged if needed.

Stir in the cracked wheat and proceed cooking until softened. Drain the ingredients completely and set aside in a bowl.

Warm 50% of the