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Keftedes me Prassa

Bite-sized pan-fried croquettes, often called keftedes, stand as a treasured delicacy in Jewish cooking. These particular leek patties deliver a tasty fusion of rich beef with the delicate, sweetly mild flavour of fresh leeks, and they are utterly addictive.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Fresh lemon wedges, to accompany

Clean the green leeks well and cut away the root ends and most of the green stalk. Slice in half longways then into 1.5cm pieces. Transfer in a deep frying pan and submerge with cold water, then cook over a medium heat for about 20 minutes or until cooked through.

Remove the water from the cooked leeks and put in a big bowl with the minced beef, beaten eggs, breadcrumbs, dill, parsley and paprika and season liberally with pepper and salt. Mix thoroughly using your fingers then shape a couple of scoops into a ball, shaping a slightly. Place on a platter and continue for the remaining of the mixture.

Warm oil in a frying pan to a level of about ¾ inch over a medium flame. When the olive oil is sizzling, cook the croquettes in batches until golden on both sides. (Don't overcrowd the pan as this lowers the oil temperature of the cooking oil.) Transfer the finished croquettes to a plate topped with absorbent paper and permit to cool.

Present with lemon slices.

Spinach Patties

These spinach with cheese patties are a genuine treat. The crunchy crust reveals a soft center. The fresh spinach imparts a vibrant, somewhat green flavor, while the cheese provides a rich, flavorful creaminess. It's possible to replace the cheesy element with boiled, pureed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed for several hours in the cooler)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Olive oil for frying (or alternatively vegetable oil)
• Fresh lemon, to accompany

If using fresh spinach, wash it carefully, getting rid of any stalks, and coarsely chop it into big pieces. Transfer in a large saucepan with a small amount liquid over a medium flame. Once cooked, strain in a sieve for about 15 mins, then press out any excess liquid and put aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Warm the cooking oil in a pan over a moderate heat and saute the chopped onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, creamy cheese, nutmeg, sweet paprika, breading and eggs in a large bowl and season with salt and pepper. Combine thoroughly until blended. If the mixture looks too wet, incorporate some additional breadcrumbs.

Using your hands, form the dough into oval croquettes somewhat larger than a walnut but less bulky than an egg, and place them on a tray topped with parchment paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, warm cooking oil to a level of about 1cm. Brown the croquettes a few at a time for two to three minutes per side, flipping so they are crispy completely, then place on kitchen roll.

Present with fresh lemon.

Lentil Croquettes

Boasting a crunchy outside and tender interior, these fritters are not only flavorful but also a extremely healthy bite or main course.

Yields 12

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

Put the brown lentils in a pot and cover with ample cold water. Boil over a medium flame for about 20 minutes or until almost cooked, including more water to maintain the pulses immersed if necessary.

Mix in the bulgur wheat and keep cooking until fully cooked. Remove the water from the mixture well and set aside in a container.

Warm a portion of the