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Keftedes me Prassa

Bite-sized fried patties, often known as keftedes, are a treasured delicacy in Jewish cuisine. These particular leek patties deliver a delicious blend of hearty minced beef with the gentle, slightly sweet flavour of fresh leeks, and they are utterly addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Wash the fresh leeks properly and cut away the base and most of the green tops. Slice in half along the length then into half-inch slices. Put in a deep pan and submerge with water, then cook over a moderate heat for about twenty minutes or until cooked through.

Strain the leeks and place in a large mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and paprika and season liberally with pepper and salt. Stir completely using your hands then mold a couple of scoops into a croquette, flattening a slightly. Set on a tray and repeat for the remaining of the preparation.

Warm olive oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is sizzling, brown the fritters in small batches until crispy on each side. (Avoid overcrowding the skillet as this drops the oil temperature of the cooking oil.) Take out the ready fritters to a dish covered with paper towel and allow to drain.

Present with lemon wedges.

Spinach Croquettes

These cheesy spinach fritters are a genuine pleasure. The golden exterior reveals a soft interior. The leafy spinach brings a bright, somewhat earthy note, while the dairy offers a rich, umami creaminess. It's possible to replace the cheesy element with boiled, crushed potato if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g frozen spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, crushed
• 100g kefalotyri, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), with more if needed
• 3 eggs
• Oil for deep-frying (or use sunflower oil)
• Lemon slices, to accompany

If using fresh spinach, rinse it thoroughly, discarding any tough stems, and cut into it into big pieces. Put in a large saucepan with a small amount liquid over a moderate heat. Once cooked, strain in a sieve for about 15 mins, then press out any remaining moisture and set aside.

If using thawed frozen spinach, thoroughly squeeze out excess liquid.

Heat the cooking oil in a frying pan over a medium heat and saute the chopped onion and garlic until translucent, about 4 minutes. Turn off the heat.

Combine the cooked spinach, fried onion and softened garlic, hard cheese, soft cheese, spice, red spice, dry crumbs and eggs in a container and spice with pepper and salt. Stir thoroughly until blended. If the mixture looks too wet, mix in some additional breadcrumbs.

With your fingers, form the dough into elongated patties somewhat larger than a nut but smaller than an chicken egg, and place them on a tray topped with baking paper. Wrap and chill for at least 60 minutes.

In a wide pan over medium heat, preheat cooking oil to a amount of about 1cm. Brown the patties a few at a time for 2–3 minutes on both sides, flipping so they are crispy everywhere, then place on paper towel.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and soft inside, these croquettes are not only flavorful but also a extremely wholesome snack or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp flat-leaf parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and submerge with plenty of cold water. Cook over a medium heat for about 20 minutes or until nearly done, pouring extra liquid to ensure the legumes submerged if necessary.

Add the burghul and continue cooking until fully cooked. Drain the lentils and burghul completely and set aside in a mixing bowl.

Preheat a portion of the