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Keftedes me Prassa

Petite fried patties, commonly known as keftedes, stand as a beloved speciality in Jewish culinary traditions. These wonderful leek croquettes offer a delicious combination of rich ground beef with the gentle, slightly sweet flavour of leeks, rendering them absolutely addictive.

Produces 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to accompany

Wash the leeks carefully and cut away the roots and the bulk of the green tops. Slice lengthwise longways then into half-inch rounds. Put in a large skillet and fill with cold water, then heat over a medium flame for about twenty minutes or until softened.

Drain the softened leeks and place in a big bowl with the beef, eggs, crumbs, chopped dill, chopped parsley and sweet paprika and flavor liberally with seasoning. Combine completely using your hands then shape a couple of tablespoonfuls into a ball, shaping a slightly. Set on a tray and proceed for the remaining of the preparation.

Preheat olive oil in a skillet to a depth of about 2cm over a medium heat. When the olive oil is ready, cook the fritters in small groups until crispy on both sides. (Don't overcrowd the skillet as this reduces the temperature of the cooking oil.) Transfer the finished patties to a dish covered with absorbent paper and allow to drain.

Offer with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a real treat. The crispy outside opens up to a smooth interior. The fresh spinach brings a fresh, somewhat green taste, while the dairy offers a savory, umami creaminess. Feel free to swap the cheesy element with cooked, crushed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, defrosted in the fridge in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1¼ cups), with more if required
• 3 large eggs
• Cooking oil for deep-frying (or use sunflower oil)
• Lemon wedges, to serve

When using raw spinach, clean it well, removing any tough stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of hot water over a medium heat. Once wilted, remove in a strainer for about 15 minutes, then remove any excess liquid and reserve.

For previously frozen spinach, carefully squeeze out extra water.

Warm the olive oil in a frying pan over a moderate heat and saute the diced onion and garlic cloves until translucent, about 4 minutes. Take off the heat.

Place the cooked spinach, cooked onion and softened garlic, grated cheese, creamy cheese, spice, paprika, dry crumbs and eggs in a big mixing bowl and spice with pepper and salt. Mix thoroughly until incorporated. If the mixture appears too soft, mix in some extra breading.

By hand, form the preparation into oval shapes somewhat larger than a walnut but less bulky than an large egg, and place them on a tray lined with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, warm olive oil to a depth of about 1 centimeter. Fry the patties a few at a time for a couple of minutes each side, turning so they are golden brown everywhere, then put on kitchen roll.

Offer with fresh lemon.

Kroketes Fakes

With their crunchy outside and tender interior, these patties are not only tasty but also a extremely healthy bite or dish.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, minced
• 1 large egg
• Seasoning, to taste
• Yogurt and lemon wedges, to garnish

Add the dry lentils in a pot and cover with enough water. Boil over a medium heat for about 20 mins or until nearly done, including extra liquid to keep the lentils covered if required.

Add the burghul and continue cooking until tender. Drain the lentils and burghul well and put aside in a container.

Heat 50% of the