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Keftedes me Prassa

Petite crispy patties, typically known as keftedes, stand as a cherished speciality in Jewish cooking. These leek croquettes present a tasty combination of savory beef with the subtle, sweetly mild flavour of tender leeks, and they are utterly crave-worthy.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• ½ tsp mild paprika
• Olive oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks properly and cut away the base and most of the dark green parts. Cut lengthwise lengthways then into 1.5-centimeter slices. Place in a large skillet and submerge with cold water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor generously with seasoning. Stir well using your fingers then shape a few scoops into a ball, flattening a slightly. Set on a platter and proceed for the remaining of the mixture.

Heat cooking oil in a pan to a amount of about ¾ inch over a moderate heat. When the heated oil is sizzling, brown the patties in batches until golden on each side. (Avoid overcrowding the frying pan as this drops the temperature of the cooking oil.) Remove the cooked patties to a dish topped with paper towel and let to drain.

Serve with lemon wedges.

Spinach Patties

These amazing cheesy spinach fritters are a true treat. The crispy crust gives way to a smooth center. The spinach brings a bright, slightly earthy note, while the dairy gives a deep, savory creaminess. It's possible to replace the dairy cheese with steamed, pureed spuds if you wish.

Makes 16–18

• 1kg spinach leaves (or about 500g iced spinach, thawed overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, minced
• 100g hard cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if necessary
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Lemon slices, to garnish

If using leafy greens, rinse it thoroughly, removing any tough stems, and cut into it into sizable portions. Place in a large saucepan with a bit of water over a medium flame. Once wilted, drain in a colander for about a quarter hour, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, completely squeeze out extra water.

Preheat the cooking oil in a pan over a medium heat and fry the onion and minced garlic until softened, about a few minutes. Take off the flame.

Place the cooked spinach, cooked onion and garlic, grated cheese, ricotta, spice, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix well until incorporated. If the dough seems too soft, add some more breading.

By hand, form the dough into elongated patties a bit bigger than a nut but less bulky than an large egg, and place them on a baking sheet lined with baking paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium heat, warm cooking oil to a level of about 1 centimeter. Fry the patties a few at a time for a couple of minutes each side, turning so they are golden brown everywhere, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these fritters are not only flavorful but also a wonderfully nutritious snack or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, finely diced
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and lemon wedges, to accompany

Add the lentils in a pan and cover with enough fresh water. Boil over a medium heat for about 20 minutes or until nearly done, pouring additional water to maintain the lentils covered if necessary.

Mix in the burghul and continue cooking until fully cooked. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Heat half of the