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Keftedes me Prassa

Small crispy patties, typically referred to as keftedes, are a cherished delicacy in Jewish cooking. These leek croquettes offer a flavorful fusion of hearty minced beef with the delicate, slightly sweet taste of leeks, making them truly addictive.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp parsley, diced
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to serve

Wash the leeks well and trim off the base and most of the green stalk. Slice lengthwise longways then into 1.5cm pieces. Place in a deep pan and cover with cold water, then cook over a medium flame for about 20 mins or until cooked through.

Drain the softened leeks and put in a big bowl with the minced beef, beaten eggs, crumbs, dill, chopped parsley and paprika and spice generously with seasoning. Mix well using your hands then shape a few scoops into a croquette, shaping a bit. Place on a tray and continue for the balance of the preparation.

Preheat oil in a skillet to a level of about 2cm over a moderate heat. When the oil is ready, cook the croquettes in small groups until crispy on both sides. (Don't overcrowd the pan as this reduces the heat of the oil.) Transfer the finished patties to a tray topped with absorbent paper and allow to cool.

Present with lemon wedges.

Keftes de Espinacha

These spinach and cheese patties are a true treat. The crunchy outside reveals a soft filling. The leafy spinach adds a fresh, moderately earthy taste, while the grated cheese gives a savory, flavorful smoothness. You can substitute the cheesy element with steamed, crushed spuds if you wish.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Olive oil for pan-frying (or alternatively neutral oil)
• Lemon wedges, to accompany

When using leafy greens, wash it thoroughly, discarding any hard stems, and roughly chop it into large chunks. Place in a deep pan with a small amount water over a medium flame. Once cooked, remove in a sieve for about 15 mins, then press out any extra water and reserve.

When working with thawed frozen spinach, thoroughly remove unwanted moisture.

Heat the oil in a frying pan over a medium flame and fry the diced onion and minced garlic until softened, about 4 minutes. Turn off the stove.

Combine the cooked spinach, fried onion and sauteed garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a container and season with pepper and salt. Combine thoroughly until combined. If the dough appears too wet, mix in some more crumbs.

By hand, shape the dough into oval croquettes slightly larger than a walnut shell but more compact than an chicken egg, and set them on a plate covered with parchment paper. Cover and chill for at least one hour.

In a large frying pan over medium flame, preheat cooking oil to a depth of about 1cm. Cook the croquettes a handful for 2–3 minutes each side, flipping so they are crispy completely, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

With their crispy exterior and tender interior, these patties are not only delicious but also a wonderfully nutritious snack or dish.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml oil (0.5 cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Salt and pepper, to taste
• Greek yoghurt and fresh lemon, to serve

Place the lentils in a pot and cover with ample cold water. Simmer over a moderate heat for about 20 minutes or until almost cooked, adding extra liquid to maintain the lentils submerged if necessary.

Add the bulgur wheat and keep cooking until fully cooked. Strain the mixture well and set aside in a container.

Warm a portion of the