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Keftedes me Prassa

Petite pan-fried fritters, often called keftedes, represent a cherished delicacy in Jewish cuisine. These particular leek patties present a flavorful fusion of rich beef with the delicate, slightly sweet taste of fresh leeks, making them utterly addictive.

Produces 12

• 4 large leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Clean the green leeks well and cut away the base and the bulk of the dark green parts. Slice lengthwise along the length then into 1.5cm rounds. Place in a deep pan and fill with cold water, then heat over a medium flame for about 20 mins or until cooked through.

Strain the leeks and put in a mixing bowl with the minced beef, eggs, matzo meal, chopped dill, parsley and sweet paprika and flavor liberally with pepper and salt. Combine completely using your hands then form a couple of scoops into a croquette, flattening a bit. Set on a plate and repeat for the rest of the mixture.

Heat oil in a skillet to a depth of about 2cm over a moderate heat. When the heated oil is ready, fry the croquettes in small groups until golden brown on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the ready croquettes to a plate topped with kitchen paper and let to rest.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a true treat. The golden exterior opens up to a smooth filling. The spinach brings a bright, slightly earthy flavor, while the cheese offers a rich, umami richness. It's possible to replace the dairy cheese with steamed, crushed potatoes if you like.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, crushed
• 100g hard cheese, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), with more if required
• 3 eggs
• Olive oil for frying (or sunflower oil)
• Lemon slices, to accompany

When using raw spinach, rinse it thoroughly, getting rid of any stalks, and cut into it into big pieces. Place in a large saucepan with a small amount hot water over a moderate heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

When working with thawed frozen spinach, completely squeeze out unwanted moisture.

Heat the cooking oil in a pan over a medium heat and cook the onion and garlic until translucent, about 4 minutes. Remove from the heat.

Put the prepared spinach, fried onion and garlic, hard cheese, soft cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and season with seasoning. Stir completely until incorporated. If the preparation seems too loose, incorporate some extra breading.

Using your hands, mold the preparation into oval croquettes a bit bigger than a walnut shell but more compact than an large egg, and set them on a tray lined with wax paper. Wrap and cool for at least 60 minutes.

In a large frying pan over moderate heat, warm oil to a amount of about half an inch. Brown the croquettes a small batch for a couple of minutes each side, rotating so they are crispy completely, then transfer on absorbent paper.

Offer with fresh lemon.

Lentil Croquettes

Boasting a golden crust and tender interior, these patties are not only tasty but also a extremely healthy snack or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to serve

Put the dry lentils in a pot and submerge with enough water. Cook over a moderate heat for about 20 mins or until nearly done, pouring more water to keep the legumes covered if necessary.

Add the burghul and proceed cooking until fully cooked. Drain the mixture well and set aside in a mixing bowl.

Heat 50% of the