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Keftedes me Prassa

Bite-sized fried fritters, often referred to as keftedes, stand as a treasured speciality in Jewish culinary traditions. These particular leek fritters offer a flavorful blend of savory minced beef with the gentle, sweetly mild flavour of fresh leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to serve

Thoroughly wash the green leeks well and cut away the root ends and the majority of the green stalk. Cut into halves lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and cover with water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season generously with salt and pepper. Mix well using your palms then form a few tablespoonfuls into a croquette, flattening a little. Place on a plate and continue for the rest of the preparation.

Preheat olive oil in a frying pan to a amount of about ¾ inch over a medium flame. When the heated oil is sizzling, brown the patties in small batches until golden on each side. (Don't overcrowd the frying pan as this reduces the heat of the oil.) Remove the cooked patties to a dish covered with paper towel and let to rest.

Offer with lemon slices.

Spinach Croquettes

These amazing spinach with cheese patties are a true pleasure. The crispy crust opens up to a smooth filling. The spinach imparts a bright, somewhat natural taste, while the dairy provides a rich, umami smoothness. Feel free to swap the cheesy element with steamed, mashed potato if you like.

Yields 16–18

• 1kg baby spinach (or about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), plus extra if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to serve

When using raw spinach, clean it well, removing any hard stems, and roughly chop it into large chunks. Transfer in a deep pan with a little hot water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then press out any excess liquid and reserve.

For previously frozen spinach, thoroughly squeeze out extra water.

Preheat the oil in a frying pan over a moderate heat and saute the onion and garlic until translucent, about four minutes. Turn off the heat.

Place the prepared spinach, fried onion and sauteed garlic, hard cheese, ricotta, spice, paprika, breading and beaten eggs in a big mixing bowl and season with pepper and salt. Combine well until combined. If the preparation looks too wet, mix in some extra crumbs.

With your fingers, mold the preparation into oval shapes a bit bigger than a nut but less bulky than an egg, and put them on a tray covered with parchment paper. Wrap and cool for at least one hour.

In a wide pan over moderate heat, heat cooking oil to a amount of about half an inch. Cook the patties a handful for two to three minutes per side, flipping so they are golden everywhere, then put on absorbent paper.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and soft inside, these croquettes are not only delicious but also a highly healthy bite or dish.

Yields 12

• 45g brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon slices, to serve

Place the lentils in a pan and submerge with enough cold water. Simmer over a moderate heat for about 20 mins or until almost cooked, pouring extra liquid to keep the pulses immersed if needed.

Add the bulgur wheat and proceed cooking until fully cooked. Strain the mixture completely and put aside in a bowl.

Heat 50% of the