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Keftedes me Prassa

Small crispy patties, often referred to as keftedes, are a treasured speciality in Jewish cooking. These leek fritters deliver a delicious combination of hearty ground beef with the subtle, slightly sweet flavour of leeks, rendering them truly irresistible.

Produces 12

• 4 leeks
• 250g minced beef
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, diced
• ½ tsp paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the green leeks carefully and trim off the base and the bulk of the dark green parts. Chop lengthwise along the length then into half-inch pieces. Transfer in a deep pan and cover with water, then cook over a medium flame for about 20 mins or until cooked through.

Strain the softened leeks and transfer in a large mixing bowl with the beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and spice generously with seasoning. Stir completely using your palms then form a few spoonfuls into a ball, shaping a slightly. Place on a plate and repeat for the rest of the ingredients.

Preheat oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, brown the fritters in small groups until crispy on all sides. (Do not fill the pan as this lowers the temperature of the cooking oil.) Remove the ready fritters to a plate covered with absorbent paper and allow to drain.

Offer with fresh lemon.

Spinach Croquettes

These amazing spinach with cheese patties are a real treat. The crunchy exterior opens up to a smooth filling. The leafy spinach adds a bright, somewhat earthy taste, while the dairy provides a rich, savory creaminess. It's possible to replace the cheese with boiled, pureed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic pieces, minced
• 100g hard cheese, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), plus extra if necessary
• 3 fresh eggs
• Cooking oil for frying (or neutral oil)
• Lemon wedges, to garnish

For fresh spinach, wash it thoroughly, getting rid of any tough stems, and roughly chop it into large chunks. Transfer in a large saucepan with a little water over a moderate heat. Once softened, strain in a sieve for about 15 minutes, then press out any excess liquid and set aside.

For defrosted spinach, carefully squeeze out extra water.

Preheat the olive oil in a skillet over a medium flame and cook the chopped onion and minced garlic until softened, about a few minutes. Turn off the stove.

Combine the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, ricotta, grated nutmeg, red spice, breadcrumbs and beaten eggs in a container and season with pepper and salt. Stir well until incorporated. If the dough appears too loose, incorporate some additional breadcrumbs.

With your fingers, form the dough into oval shapes somewhat larger than a walnut but smaller than an chicken egg, and put them on a plate covered with baking paper. Seal and cool for at least 1 hour.

In a large frying pan over medium heat, preheat olive oil to a amount of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes on both sides, rotating so they are crispy all over, then transfer on paper towel.

Serve with fresh lemon.

Kroketes Fakes

Featuring a golden crust and tender interior, these fritters are not only delicious but also a highly nutritious bite or main course.

Yields 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (½ cup)
• 1 onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to taste
• Yogurt and lemon wedges, to garnish

Place the dry lentils in a saucepan and fill with plenty of cold water. Boil over a moderate heat for about 20 minutes or until nearly done, including extra liquid to ensure the legumes covered if necessary.

Stir in the burghul and proceed cooking until tender. Strain the lentils and burghul thoroughly and set aside in a container.

Warm half of the