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Keftedes me Prassa

Bite-sized crispy croquettes, often called keftedes, stand as a cherished speciality in Jewish culinary traditions. These leek croquettes present a flavorful combination of rich beef with the delicate, slightly sweet flavour of leeks, making them utterly crave-worthy.

Yields 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, diced
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Lemon slices, to accompany

Wash the fresh leeks carefully and remove the base and the majority of the dark green parts. Slice in half longways then into 1.5cm rounds. Place in a deep frying pan and cover with fresh water, then heat over a medium flame for about 20 minutes or until cooked through.

Strain the cooked leeks and transfer in a large mixing bowl with the ground beef, eggs, breadcrumbs, dill, parsley and sweet paprika and season generously with salt and pepper. Combine completely using your hands then mold a several scoops into a ball, pressing a slightly. Set on a platter and continue for the balance of the preparation.

Heat olive oil in a frying pan to a level of about 2cm over a moderate heat. When the oil is hot, brown the fritters in small groups until golden brown on each side. (Don't overcrowd the skillet as this lowers the heat of the oil.) Remove the ready croquettes to a tray covered with absorbent paper and allow to rest.

Serve with fresh lemon.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a real treat. The crunchy crust opens up to a smooth center. The fresh spinach imparts a fresh, somewhat green taste, while the dairy gives a rich, umami smoothness. Feel free to swap the dairy cheese with cooked, mashed spuds if you wish.

Yields 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, thawed overnight in the fridge)
• 3 tbsp olive oil
• 1 large onion, minced
• 2 garlic pieces, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

For raw spinach, rinse it carefully, getting rid of any stalks, and coarsely chop it into sizable portions. Put in a large saucepan with a small amount liquid over a moderate heat. Once cooked, drain in a colander for about a quarter hour, then squeeze out any extra water and set aside.

When working with previously frozen spinach, completely press out unwanted moisture.

Heat the olive oil in a pan over a moderate heat and fry the diced onion and garlic cloves until tender, about 4 minutes. Turn off the heat.

Put the prepared spinach, cooked onion and softened garlic, hard cheese, creamy cheese, spice, sweet paprika, breadcrumbs and eggs in a container and spice with salt and pepper. Combine completely until combined. If the mixture seems too soft, mix in some additional breading.

With your fingers, form the mixture into oval shapes a bit bigger than a walnut shell but less bulky than an egg, and place them on a plate covered with parchment paper. Seal and chill for at least one hour.

In a big skillet over medium flame, preheat cooking oil to a amount of about 1 centimeter. Fry the fritters a handful for two to three minutes per side, rotating so they are golden completely, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

Boasting a crunchy outside and soft inside, these croquettes are not only flavorful but also a extremely wholesome bite or meal.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, minced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, minced
• 1 egg
• Pepper and salt, to preference
• Yogurt and lemon wedges, to garnish

Place the lentils in a pan and submerge with ample water. Boil over a moderate heat for about 20 mins or until nearly done, including more water to ensure the legumes submerged if necessary.

Add the cracked wheat and continue cooking until tender. Remove the water from the mixture thoroughly and reserve in a container.

Preheat a portion of the