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Keftedes me Prassa

Petite pan-fried fritters, often referred to as keftedes, are a treasured delicacy in Jewish cooking. These leek fritters offer a tasty blend of hearty ground beef with the delicate, sweetly mild flavour of fresh leeks, and they are utterly addictive.

Makes 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp paprika
• Oil, for frying
• Lemon slices, to serve

Clean the leeks properly and remove the root ends and the majority of the green tops. Slice in half lengthways then into 1.5cm slices. Place in a deep pan and fill with cold water, then simmer over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and put in a large mixing bowl with the minced beef, beaten eggs, matzo meal, fresh dill, flat-leaf parsley and spice and season liberally with salt and pepper. Stir completely using your hands then mold a several scoops into a patty, shaping a bit. Put on a platter and repeat for the balance of the preparation.

Heat cooking oil in a pan to a level of about ¾ inch over a medium flame. When the heated oil is hot, cook the fritters in small batches until crispy on both sides. (Do not fill the pan as this lowers the temperature of the oil.) Transfer the ready croquettes to a tray topped with absorbent paper and permit to rest.

Offer with fresh lemon.

Keftes de Espinacha

These spinach and cheese croquettes are a genuine pleasure. The golden exterior opens up to a soft center. The spinach imparts a fresh, slightly green flavor, while the cheese offers a rich, savory richness. It's possible to replace the cheese with steamed, mashed spuds if you prefer.

Produces 16–18

• 1kg spinach leaves (or else about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Oil for pan-frying (or use vegetable oil)
• Fresh lemon, to serve

For leafy greens, wash it thoroughly, discarding any tough stems, and cut into it into large chunks. Transfer in a deep pan with a small amount hot water over a moderate heat. Once cooked, remove in a sieve for about a quarter hour, then press out any extra water and set aside.

If using thawed frozen spinach, thoroughly remove extra water.

Heat the cooking oil in a skillet over a moderate heat and fry the chopped onion and garlic cloves until translucent, about a few minutes. Turn off the heat.

Put the wilted spinach, sauteed onion and garlic, grated cheese, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a large bowl and spice with pepper and salt. Stir thoroughly until blended. If the dough seems too wet, mix in some extra breadcrumbs.

Using your hands, shape the mixture into elongated patties somewhat larger than a walnut shell but more compact than an chicken egg, and place them on a plate topped with wax paper. Seal and cool for at least one hour.

In a big skillet over moderate heat, heat olive oil to a amount of about 1cm. Fry the patties a handful for two to three minutes each side, turning so they are golden everywhere, then transfer on paper towel.

Present with fresh lemon.

Kroketes Fakes

Featuring a crunchy outside and moist center, these fritters are not only delicious but also a extremely healthy snack or meal.

Makes 12

• 45g dry lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (half a cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, diced
• 1 tbsp fresh parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Greek yoghurt and fresh lemon, to serve

Add the lentils in a pot and submerge with enough cold water. Boil over a medium heat for about twenty minutes or until nearly done, pouring additional water to ensure the legumes immersed if necessary.

Stir in the bulgur wheat and keep cooking until softened. Remove the water from the mixture well and reserve in a bowl.

Preheat a portion of the