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Keftedes me Prassa

Bite-sized fried croquettes, typically known as keftedes, stand as a beloved speciality in Jewish cuisine. These particular leek fritters offer a flavorful fusion of savory minced beef with the delicate, mildly sweet essence of leeks, making them absolutely addictive.

Yields 12

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

Wash the fresh leeks properly and trim off the base and the bulk of the green stalk. Cut in half longways then into 1.5-centimeter rounds. Transfer in a deep pan and fill with cold water, then simmer over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and place in a mixing bowl with the minced beef, beaten eggs, matzo meal, chopped dill, flat-leaf parsley and paprika and season well with salt and pepper. Combine thoroughly using your hands then shape a few tablespoonfuls into a patty, pressing a bit. Set on a tray and proceed for the rest of the mixture.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the olive oil is hot, cook the croquettes in batches until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Take out the cooked fritters to a tray covered with kitchen paper and allow to drain.

Serve with lemon wedges.

Keftes de Espinacha

These amazing spinach with cheese patties are a true delight. The crispy crust opens up to a smooth center. The spinach imparts a vibrant, slightly green note, while the grated cheese provides a deep, umami richness. It's possible to replace the dairy cheese with cooked, crushed potatoes if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp olive oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g crumbs (1 and ¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to serve

For fresh spinach, clean it carefully, removing any hard stems, and cut into it into sizable portions. Place in a big pot with a small amount water over a moderate heat. Once cooked, drain in a strainer for about a quarter hour, then squeeze out any excess liquid and reserve.

For defrosted spinach, thoroughly press out unwanted moisture.

Heat the oil in a frying pan over a moderate heat and cook the onion and minced garlic until softened, about 4 minutes. Turn off the flame.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, nutmeg, paprika, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix completely until combined. If the preparation appears too soft, mix in some extra crumbs.

By hand, form the mixture into oval croquettes somewhat larger than a walnut but smaller than an large egg, and put them on a tray covered with baking paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, heat oil to a depth of about half an inch. Cook the fritters a small batch for two to three minutes per side, rotating so they are golden brown everywhere, then place on kitchen roll.

Offer with fresh lemon.

Lentil Patties

Boasting a crunchy outside and soft inside, these fritters are not only delicious but also a extremely nutritious snack or main course.

Makes 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml oil (0.5 cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and lemon slices, to serve

Place the lentils in a pan and submerge with plenty of fresh water. Simmer over a medium heat for about 20 mins or until nearly done, including additional water to keep the pulses immersed if needed.

Mix in the burghul and continue cooking until fully cooked. Strain the mixture completely and reserve in a mixing bowl.

Heat half of the