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Keftedes me Prassa

Bite-sized crispy croquettes, commonly referred to as keftedes, represent a beloved signature dish in Jewish culinary traditions. These particular leek fritters present a delicious blend of savory ground beef with the delicate, mildly sweet flavour of fresh leeks, and they are utterly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the green leeks carefully and cut away the roots and the majority of the dark green parts. Slice lengthwise longways then into half-inch rounds. Transfer in a deep frying pan and submerge with cold water, then heat over a medium heat for about twenty minutes or until cooked through.

Remove the water from the softened leeks and place in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, parsley and paprika and flavor generously with seasoning. Mix thoroughly using your hands then shape a couple of tablespoonfuls into a patty, pressing a little. Set on a plate and proceed for the balance of the ingredients.

Warm olive oil in a skillet to a depth of about ¾ inch over a medium heat. When the oil is sizzling, brown the fritters in small groups until golden on each side. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Transfer the finished croquettes to a plate topped with kitchen paper and allow to cool.

Offer with fresh lemon.

Spinach Patties

These spinach and cheese patties are a genuine treat. The golden outside reveals a soft filling. The leafy spinach adds a bright, somewhat natural taste, while the cheese provides a rich, savory richness. Feel free to swap the cheesy element with boiled, pureed potatoes if you prefer.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (about 1.25 cups), plus extra if necessary
• 3 fresh eggs
• Oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

For raw spinach, rinse it carefully, removing any hard stems, and coarsely chop it into sizable portions. Place in a large saucepan with a small amount liquid over a medium flame. Once wilted, drain in a strainer for about a quarter hour, then remove any excess liquid and set aside.

For defrosted spinach, carefully squeeze out extra water.

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

Place the prepared spinach, fried onion and garlic, hard cheese, ricotta, spice, sweet paprika, dry crumbs and eggs in a big mixing bowl and flavor with seasoning. Combine thoroughly until combined. If the dough appears too soft, mix in some more crumbs.

Using your hands, mold the preparation into oval shapes somewhat larger than a walnut shell but more compact than an large egg, and place them on a tray lined with parchment paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, preheat olive oil to a amount of about half an inch. Cook the croquettes a handful for two to three minutes per side, flipping so they are golden brown completely, then put on paper towel.

Offer with fresh lemon.

Lentil Croquettes

Featuring a crunchy outside and moist center, these croquettes are not only delicious but also a extremely wholesome bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and lemon slices, to accompany

Add the dry lentils in a saucepan and submerge with plenty of cold water. Boil over a medium flame for about 20 minutes or until nearly done, pouring more water to ensure the lentils immersed if required.

Add the cracked wheat and keep cooking until fully cooked. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Heat 50% of the