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Keftedes me Prassa

Bite-sized crispy patties, commonly called keftedes, are a cherished speciality in Jewish cooking. These particular leek patties present a delicious blend of savory ground beef with the gentle, mildly sweet taste of fresh leeks, rendering them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon wedges, to serve

Thoroughly wash the leeks well and cut away the base and the bulk of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter slices. Place in a large skillet and cover with water, then simmer over a moderate heat for about 20 minutes or until tender.

Remove the water from the leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and paprika and spice well with salt and pepper. Mix well using your fingers then shape a several spoonfuls into a ball, flattening a little. Set on a plate and proceed for the remaining of the mixture.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the heated oil is ready, fry the croquettes in small batches until crispy on all sides. (Don't overcrowd the skillet as this drops the temperature of the oil.) Transfer the ready croquettes to a dish topped with absorbent paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese fritters are a real treat. The crunchy outside opens up to a creamy interior. The leafy spinach imparts a vibrant, slightly natural taste, while the cheese provides a rich, flavorful smoothness. It's possible to replace the dairy cheese with boiled, mashed potatoes if you prefer.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, defrosted for several hours in the refrigerator)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic cloves, finely chopped
• 100g hard cheese, grated
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1 and ¼ cups), with more if necessary
• 3 large eggs
• Olive oil for frying (or alternatively vegetable oil)
• Lemon slices, to serve

If using leafy greens, rinse it thoroughly, removing any stalks, and roughly chop it into big pieces. Put in a deep pan with a little water over a medium heat. Once softened, drain in a strainer for about a quarter hour, then press out any remaining moisture and set aside.

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

Preheat the olive oil in a frying pan over a moderate heat and saute the onion and garlic cloves until softened, about a few minutes. Turn off the flame.

Put the wilted spinach, sauteed onion and softened garlic, kefalotyri, ricotta, nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Stir completely until combined. If the dough appears too wet, mix in some more breadcrumbs.

With your fingers, form the dough into oval croquettes somewhat larger than a walnut but more compact than an chicken egg, and set them on a baking sheet covered with parchment paper. Seal and cool for at least one hour.

In a large frying pan over moderate heat, preheat cooking oil to a amount of about 1cm. Cook the croquettes a few at a time for two to three minutes per side, turning so they are golden brown all over, then place on kitchen roll.

Present with lemon slices.

Lentil Patties

With their crunchy outside and tender interior, these patties are not only delicious but also a highly nutritious appetizer or main course.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Creamy yogurt and lemon wedges, to serve

Add the brown lentils in a saucepan and submerge with ample water. Boil over a medium heat for about 20 mins or until partially softened, including more water to ensure the lentils covered if required.

Mix in the cracked wheat and proceed cooking until tender. Drain the ingredients well and put aside in a mixing bowl.

Preheat a portion of the