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Keftedes me Prassa

Bite-sized crispy fritters, typically known as keftedes, are a treasured signature dish in Jewish cuisine. These wonderful leek fritters present a delicious fusion of hearty ground beef with the delicate, mildly sweet essence of fresh leeks, making them absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Oil, for frying
• Lemon wedges, to garnish

Wash the fresh leeks properly and cut away the roots and most of the dark green parts. Slice into halves lengthways then into 1.5cm slices. Place in a large skillet and submerge with cold water, then heat over a medium flame for about 20 mins or until softened.

Remove the water from the leeks and transfer in a big bowl with the beef, eggs, matzo meal, chopped dill, parsley and paprika and season liberally with pepper and salt. Mix well using your palms then form a several spoonfuls into a ball, pressing a bit. Place on a plate and proceed for the rest of the preparation.

Warm oil in a frying pan to a level of about 2cm over a medium flame. When the olive oil is hot, fry the patties in batches until golden on each side. (Don't overcrowd the skillet as this drops the temperature of the oil.) Transfer the cooked croquettes to a plate topped with kitchen paper and permit to rest.

Present with fresh lemon.

Spinach Patties

These amazing cheesy spinach patties are a real treat. The golden exterior reveals a creamy filling. The spinach brings a fresh, somewhat natural flavor, while the grated cheese gives a savory, umami richness. It's possible to replace the cheese with boiled, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, defrosted overnight in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), additional if needed
• 3 large eggs
• Cooking oil for deep-frying (or alternatively sunflower oil)
• Lemon slices, to garnish

If using leafy greens, wash it well, discarding any hard stems, and cut into it into large chunks. Place in a deep pan with a bit of liquid over a medium flame. Once softened, strain in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

For defrosted spinach, carefully press out unwanted moisture.

Warm the oil in a pan over a medium flame and fry the onion and garlic cloves until tender, about four minutes. Take off the flame.

Put the prepared spinach, cooked onion and garlic, hard cheese, soft cheese, nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with salt and pepper. Mix well until blended. If the mixture seems too wet, mix in some extra breadcrumbs.

By hand, form the preparation into oval croquettes a bit bigger than a nut but smaller than an large egg, and place them on a plate lined with parchment paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat oil to a depth of about 1 centimeter. Brown the croquettes a handful for a couple of minutes on both sides, turning so they are golden completely, then transfer on kitchen roll.

Serve with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these croquettes are not only delicious but also a extremely wholesome bite or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp ground cumin
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to accompany

Add the dry lentils in a pot and submerge with ample cold water. Simmer over a medium heat for about 20 mins or until partially softened, adding additional water to maintain the pulses covered if required.

Stir in the cracked wheat and keep cooking until softened. Remove the water from the mixture thoroughly and put aside in a mixing bowl.

Warm a portion of the