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Keftedes me Prassa

Petite pan-fried croquettes, typically known as keftedes, are a beloved speciality in Jewish cooking. These wonderful leek patties offer a tasty fusion of savory minced beef with the subtle, sweetly mild taste of leeks, and they are truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for cooking
• Lemon wedges, to garnish

Clean the fresh leeks carefully and remove the base and the majority of the green stalk. Chop lengthwise along the length then into 1.5cm rounds. Place in a large skillet and fill with cold water, then simmer over a moderate heat for about 20 mins or until tender.

Strain the leeks and place in a mixing bowl with the minced beef, beaten eggs, crumbs, fresh dill, chopped parsley and paprika and season generously with seasoning. Mix completely using your fingers then shape a few spoonfuls into a patty, flattening a little. Place on a plate and proceed for the remaining of the mixture.

Warm olive oil in a pan to a level of about 2 centimeters over a moderate heat. When the heated oil is sizzling, cook the croquettes in small groups until crispy on each side. (Avoid overcrowding the skillet as this lowers the temperature of the oil.) Remove the cooked croquettes to a tray lined with paper towel and allow to rest.

Offer with lemon slices.

Keftes de Espinacha

These amazing spinach with cheese patties are a genuine pleasure. The crunchy outside gives way to a soft interior. The leafy spinach imparts a bright, somewhat green taste, while the dairy gives a deep, flavorful smoothness. It's possible to replace the dairy cheese with boiled, pureed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1¼ cups), additional if needed
• 3 fresh eggs
• Olive oil for frying (or alternatively sunflower oil)
• Fresh lemon, to serve

When using leafy greens, rinse it thoroughly, getting rid of any stalks, and roughly chop it into big pieces. Put in a large saucepan with a little liquid over a moderate heat. Once softened, drain in a sieve for about 15 minutes, then press out any excess liquid and put aside.

If using previously frozen spinach, completely squeeze out excess liquid.

Preheat the oil in a pan over a medium flame and cook the onion and garlic cloves until softened, about 4 minutes. Take off the heat.

Combine the prepared spinach, fried onion and sauteed garlic, kefalotyri, creamy cheese, spice, paprika, breadcrumbs and beaten eggs in a big mixing bowl and flavor with salt and pepper. Stir well until incorporated. If the preparation appears too wet, add some additional crumbs.

Using your hands, shape the preparation into oval croquettes slightly larger than a walnut but less bulky than an egg, and set them on a plate topped with baking paper. Seal and chill for at least 60 minutes.

In a wide pan over medium flame, heat olive oil to a amount of about 1 centimeter. Cook the patties a few at a time for a couple of minutes on both sides, turning so they are golden all over, then place on kitchen roll.

Present with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely wholesome snack or meal.

Yields 12

• 45g dry lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml olive oil (half a cup)
• 1 onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Seasoning, to preference
• Greek yoghurt and lemon slices, to serve

Add the brown lentils in a pot and submerge with plenty of water. Simmer over a medium flame for about 20 mins or until nearly done, adding extra liquid to maintain the legumes covered if required.

Stir in the bulgur wheat and keep cooking until fully cooked. Drain the mixture well and put aside in a container.

Heat 50% of the