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Keftedes me Prassa

Small pan-fried fritters, often called keftedes, represent a treasured delicacy in Jewish cooking. These particular leek croquettes present a delicious combination of savory minced beef with the delicate, slightly sweet flavour of fresh leeks, and they are utterly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for frying
• Fresh lemon wedges, to garnish

Wash the green leeks well and remove the roots and the bulk of the green tops. Slice into halves longways then into 1.5cm slices. Place in a deep pan and cover with water, then simmer over a medium flame for about 20 minutes or until cooked through.

Strain the leeks and place in a large mixing bowl with the beef, beaten eggs, matzo meal, fresh dill, parsley and sweet paprika and spice well with salt and pepper. Combine completely using your palms then form a several scoops into a ball, flattening a slightly. Place on a tray and repeat for the remaining of the preparation.

Heat olive oil in a pan to a level of about ¾ inch over a moderate heat. When the olive oil is ready, fry the patties in small batches until crispy on each side. (Don't overcrowd the pan as this lowers the oil temperature of the oil.) Remove the finished fritters to a plate lined with paper towel and let to cool.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese croquettes are a genuine treat. The crispy outside reveals a soft filling. The fresh spinach brings a vibrant, moderately green note, while the dairy gives a savory, flavorful creaminess. Feel free to swap the dairy cheese with cooked, crushed potatoes if you like.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened overnight in the fridge)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), with more if needed
• 3 eggs
• Cooking oil for frying (or sunflower oil)
• Lemon wedges, to serve

When using fresh spinach, wash it carefully, discarding any hard stems, and coarsely chop it into large chunks. Transfer in a big pot with a small amount liquid over a medium flame. Once softened, remove in a colander for about 15 mins, then remove any extra water and put aside.

When working with defrosted spinach, thoroughly press out unwanted moisture.

Preheat the oil in a pan over a medium heat and fry the chopped onion and garlic until translucent, about 4 minutes. Remove from the flame.

Place the cooked spinach, sauteed onion and softened garlic, grated cheese, soft cheese, nutmeg, sweet paprika, breading and eggs in a container and flavor with salt and pepper. Stir thoroughly until incorporated. If the mixture seems too loose, add some additional breading.

Using your hands, form the preparation into oval shapes slightly larger than a nut but more compact than an chicken egg, and set them on a baking sheet lined with parchment paper. Seal and cool for at least one hour.

In a large frying pan over medium flame, warm oil to a level of about 1 centimeter. Brown the patties a small batch for two to three minutes each side, rotating so they are golden all over, then put on absorbent paper.

Serve with lemon slices.

Kroketes Fakes

Featuring a golden crust and moist center, these fritters are not only delicious but also a highly nutritious snack or main course.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (half a cup)
• 1 onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to garnish

Place the dry lentils in a saucepan and fill with ample water. Simmer over a moderate heat for about twenty minutes or until partially softened, pouring extra liquid to ensure the pulses submerged if required.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the mixture well and put aside in a bowl.

Preheat 50% of the