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Keftedes me Prassa

Bite-sized fried patties, often called keftedes, stand as a beloved signature dish in Jewish cooking. These leek croquettes present a tasty blend of savory minced beef with the gentle, mildly sweet taste of leeks, and they are truly irresistible.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Oil, for frying
• Lemon slices, to serve

Wash the green leeks carefully and trim off the roots and most of the green tops. Slice in half lengthways then into 1.5-centimeter slices. Place in a deep pan and fill with fresh water, then cook over a medium heat for about 20 minutes or until tender.

Strain the leeks and place in a big bowl with the minced beef, beaten eggs, matzo meal, fresh dill, chopped parsley and sweet paprika and season generously with seasoning. Combine well using your hands then shape a couple of scoops into a patty, pressing a little. Set on a platter and repeat for the rest of the ingredients.

Preheat cooking oil in a skillet to a level of about 2cm over a moderate heat. When the olive oil is sizzling, fry the croquettes in batches until crispy on each side. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Transfer the finished patties to a plate topped with paper towel and allow to rest.

Offer with lemon slices.

Spinach Patties

These cheesy spinach fritters are a genuine delight. The crunchy exterior opens up to a soft interior. The leafy spinach adds a vibrant, slightly earthy taste, while the cheese gives a deep, flavorful richness. It's possible to replace the cheese with boiled, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, defrosted in the fridge in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), additional if necessary
• 3 eggs
• Cooking oil for frying (or use neutral oil)
• Lemon slices, to serve

For raw spinach, wash it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Place in a big pot with a small amount hot water over a moderate heat. Once cooked, drain in a sieve for about a quarter hour, then remove any remaining moisture and reserve.

When working with previously frozen spinach, carefully press out extra water.

Preheat the olive oil in a skillet over a moderate heat and fry the onion and garlic until tender, about 4 minutes. Take off the heat.

Combine the wilted spinach, cooked onion and garlic, grated cheese, ricotta, nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Stir thoroughly until combined. If the mixture looks too wet, add some additional crumbs.

Using your hands, shape the preparation into oval croquettes somewhat larger than a walnut shell but more compact than an egg, and put them on a plate covered with wax paper. Cover and refrigerate for at least 60 minutes.

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

Present with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these fritters are not only flavorful but also a wonderfully nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Seasoning, to liking
• Greek yoghurt and fresh lemon, to serve

Put the dry lentils in a pot and submerge with ample cold water. Cook over a medium flame for about 20 mins or until partially softened, pouring more water to maintain the lentils covered if needed.

Add the burghul and continue cooking until fully cooked. Remove the water from the mixture thoroughly and put aside in a container.

Heat a portion of the