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Keftedes me Prassa

Small crispy croquettes, often referred to as keftedes, are a cherished signature dish in Jewish cuisine. These leek patties offer a tasty combination of savory ground beef with the gentle, slightly sweet flavour of tender leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp sweet paprika
• Oil, for frying
• Lemon wedges, to accompany

Clean the fresh leeks carefully and remove the base and the bulk of the dark green parts. Chop in half longways then into 1.5cm slices. Place in a large skillet and submerge with cold water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a big bowl with the ground beef, beaten eggs, breadcrumbs, chopped dill, parsley and sweet paprika and spice well with pepper and salt. Combine well using your palms then mold a several scoops into a croquette, pressing a bit. Put on a plate and repeat for the balance of the mixture.

Warm oil in a skillet to a level of about 2cm over a medium flame. When the heated oil is sizzling, fry the fritters in batches until golden on all sides. (Avoid overcrowding the pan as this lowers the temperature of the oil.) Remove the cooked patties to a dish topped with absorbent paper and permit to cool.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach patties are a true pleasure. The crunchy crust gives way to a soft interior. The fresh spinach adds a fresh, somewhat natural taste, while the dairy gives a deep, umami creaminess. It's possible to replace the cheese with steamed, crushed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), additional if required
• 3 large eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon slices, to serve

For leafy greens, rinse it thoroughly, getting rid of any hard stems, and roughly chop it into large chunks. Put in a big pot with a little hot water over a medium flame. Once softened, drain in a strainer for about 15 minutes, then squeeze out any remaining moisture and reserve.

When working with thawed frozen spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a frying pan over a medium heat and fry the diced onion and garlic until softened, about 4 minutes. Take off the flame.

Put the wilted spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, sweet paprika, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Combine completely until incorporated. If the mixture appears too soft, incorporate some additional breading.

Using your hands, form the preparation into elongated patties a bit bigger than a walnut but less bulky than an chicken egg, and put them on a baking sheet covered with baking paper. Wrap and cool for at least one hour.

In a big skillet over moderate heat, warm olive oil to a level of about 1cm. Fry the croquettes a few at a time for two to three minutes per side, turning so they are golden brown all over, then transfer on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

With their crispy exterior and moist center, these croquettes are not only delicious but also a extremely healthy snack or meal.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a saucepan and cover with ample cold water. Boil over a moderate heat for about 20 mins or until almost cooked, including additional water to ensure the lentils submerged if required.

Stir in the cracked wheat and keep cooking until fully cooked. Drain the lentils and burghul well and put aside in a bowl.

Heat 50% of the