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Keftedes me Prassa

Petite crispy patties, often referred to as keftedes, are a beloved speciality in Jewish culinary traditions. These particular leek patties deliver a flavorful fusion of savory minced beef with the delicate, mildly sweet essence of tender leeks, and they are utterly addictive.

Makes 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to serve

Wash the leeks carefully and remove the roots and the bulk of the green stalk. Chop into halves lengthways then into 1.5-centimeter rounds. Transfer in a large skillet and cover with cold water, then heat over a medium flame for about 20 mins or until tender.

Strain the leeks and put in a large mixing bowl with the beef, eggs, crumbs, fresh dill, flat-leaf parsley and spice and flavor generously with seasoning. Mix thoroughly using your hands then mold a couple of scoops into a patty, pressing a slightly. Put on a plate and proceed for the balance of the preparation.

Heat olive oil in a skillet to a amount of about 2cm over a medium flame. When the heated oil is ready, cook the croquettes in small groups until golden on all sides. (Don't overcrowd the frying pan as this lowers the temperature of the oil.) Take out the finished patties to a plate topped with paper towel and allow to cool.

Present with fresh lemon.

Spinach Croquettes

These cheesy spinach croquettes are a real delight. The crunchy exterior reveals a soft filling. The leafy spinach imparts a vibrant, somewhat green taste, while the dairy offers a savory, umami richness. You can substitute the dairy cheese with boiled, crushed spuds if you like.

Yields 16–18

• 1kg baby spinach (alternatively about 500g frozen spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, minced
• 2 garlic pieces, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1 and ¼ cups), plus extra if required
• 3 eggs
• Oil for frying (or use neutral oil)
• Fresh lemon, to accompany

If using fresh spinach, clean it well, discarding any stalks, and cut into it into big pieces. Transfer in a large saucepan with a little liquid over a medium heat. Once wilted, remove in a colander for about 15 minutes, then remove any excess liquid and set aside.

For previously frozen spinach, carefully remove excess liquid.

Warm the oil in a frying pan over a moderate heat and fry the chopped onion and garlic until tender, about 4 minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and spice with salt and pepper. Stir completely until blended. If the dough appears too soft, incorporate some extra breading.

By hand, shape the dough into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and put them on a plate lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a big skillet over medium heat, preheat oil to a level of about 1 centimeter. Cook the fritters a small batch for a couple of minutes per side, rotating so they are golden brown everywhere, then place on kitchen roll.

Present with lemon wedges.

Kroketes Fakes

With their crunchy outside and tender interior, these patties are not only delicious but also a extremely wholesome snack or dish.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon wedges, to garnish

Place the brown lentils in a saucepan and fill with enough fresh water. Cook over a medium flame for about 20 minutes or until almost cooked, pouring more water to ensure the legumes immersed if necessary.

Stir in the bulgur wheat and continue cooking until fully cooked. Drain the ingredients completely and set aside in a mixing bowl.

Heat a portion of the