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Keftedes me Prassa

Small pan-fried fritters, often referred to as keftedes, are a beloved speciality in Jewish culinary traditions. These wonderful leek fritters offer a tasty fusion of rich ground beef with the subtle, mildly sweet essence of fresh leeks, rendering them absolutely irresistible.

Makes 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Lemon wedges, to garnish

Wash the green leeks well and cut away the roots and the bulk of the dark green parts. Cut into halves along the length then into half-inch rounds. Transfer in a large skillet and submerge with water, then cook over a medium heat for about 20 mins or until softened.

Drain the leeks and place in a large mixing bowl with the ground beef, beaten eggs, crumbs, dill, chopped parsley and spice and season generously with seasoning. Mix thoroughly using your hands then mold a couple of spoonfuls into a patty, shaping a little. Place on a platter and continue for the balance of the ingredients.

Warm oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is hot, cook the croquettes in small groups until golden on both sides. (Avoid overcrowding the pan as this reduces the temperature of the oil.) Remove the cooked fritters to a dish lined with kitchen paper and permit to drain.

Serve with lemon wedges.

Spinach Croquettes

These amazing spinach with cheese fritters are a real pleasure. The crispy crust gives way to a creamy interior. The leafy spinach adds a fresh, moderately natural note, while the dairy gives a rich, umami creaminess. Feel free to swap the cheese with cooked, pureed potato if you like.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, softened for several hours in the fridge)
• 3 tbsp oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or alternatively vegetable oil)
• Lemon slices, to serve

For fresh spinach, rinse it carefully, getting rid of any hard stems, and coarsely chop it into big pieces. Put in a big pot with a bit of hot water over a medium heat. Once wilted, drain in a strainer for about 15 mins, then remove any extra water and reserve.

For defrosted spinach, carefully remove excess liquid.

Warm the olive oil in a frying pan over a medium heat and saute the chopped onion and garlic until tender, about a few minutes. Take off the stove.

Place the wilted spinach, cooked onion and softened garlic, hard cheese, creamy cheese, nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with salt and pepper. Stir well until incorporated. If the dough looks too soft, incorporate some extra breadcrumbs.

Using your hands, form the mixture into oval croquettes slightly larger than a walnut but less bulky than an large egg, and put them on a baking sheet lined with baking paper. Cover and chill for at least one hour.

In a wide pan over medium heat, warm cooking oil to a level of about 1cm. Fry the croquettes a handful for a couple of minutes on both sides, rotating so they are golden brown completely, then put on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these patties are not only delicious but also a extremely nutritious bite or dish.

Produces 12

• 45g dried brown lentils (¼ cup)
• 90g burghul (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Add the dry lentils in a saucepan and submerge with enough cold water. Simmer over a moderate heat for about twenty minutes or until partially softened, adding additional water to ensure the pulses covered if necessary.

Stir in the bulgur wheat and continue cooking until softened. Drain the lentils and burghul thoroughly and set aside in a bowl.

Heat a portion of the