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Keftedes me Prassa

Small pan-fried patties, typically called keftedes, represent a cherished delicacy in Jewish cuisine. These particular leek patties deliver a tasty combination of rich minced beef with the gentle, mildly sweet essence of tender leeks, making them truly addictive.

Makes 12

• 4 large leeks
• 250g minced beef
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to garnish

Thoroughly wash the green leeks carefully and remove the roots and the majority of the green tops. Cut in half longways then into 1.5-centimeter rounds. Put in a deep frying pan and cover with cold water, then cook over a medium heat for about 20 minutes or until cooked through.

Drain the leeks and place in a large mixing bowl with the beef, beaten eggs, matzo meal, chopped dill, chopped parsley and paprika and spice generously with pepper and salt. Mix completely using your fingers then mold a few spoonfuls into a patty, flattening a slightly. Put on a platter and repeat for the balance of the ingredients.

Heat oil in a skillet to a depth of about 2 centimeters over a medium heat. When the heated oil is ready, cook the patties in small groups until crispy on each side. (Don't overcrowd the frying pan as this reduces the oil temperature of the cooking oil.) Remove the cooked croquettes to a tray covered with absorbent paper and allow to cool.

Present with fresh lemon.

Spinach Patties

These amazing spinach and cheese croquettes are a real treat. The crispy outside opens up to a smooth filling. The spinach adds a bright, slightly natural taste, while the dairy offers a deep, savory creaminess. Feel free to swap the cheesy element with cooked, pureed spuds if you like.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, softened for several hours in the cooler)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Cooking oil for pan-frying (or neutral oil)
• Lemon slices, to serve

When using raw spinach, clean it carefully, discarding any stalks, and roughly chop it into sizable portions. Transfer in a deep pan with a small amount liquid over a moderate heat. Once softened, remove in a sieve for about a quarter hour, then squeeze out any excess liquid and set aside.

For thawed frozen spinach, completely press out excess liquid.

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

Place the wilted spinach, sauteed onion and softened garlic, hard cheese, creamy cheese, spice, red spice, dry crumbs and eggs in a large bowl and spice with pepper and salt. Mix well until combined. If the mixture looks too loose, incorporate some more crumbs.

By hand, shape the mixture into oval shapes a bit bigger than a walnut shell but more compact than an chicken egg, and set them on a baking sheet covered with baking paper. Cover and refrigerate for at least 1 hour.

In a wide pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Cook the croquettes a few at a time for 2–3 minutes on both sides, rotating so they are golden brown everywhere, then place on paper towel.

Offer with lemon wedges.

Kroketes Fakes

Boasting a golden crust and moist center, these patties are not only flavorful but also a highly nutritious appetizer or meal.

Produces 12

• 45g dry lentils (one-quarter cup)
• 90g bulgur wheat (0.5 cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp chopped mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 egg
• Pepper and salt, to liking
• Yogurt and lemon slices, to garnish

Place the lentils in a pan and cover with ample cold water. Boil over a medium flame for about 20 mins or until nearly done, pouring additional water to keep the pulses immersed if necessary.

Stir in the burghul and keep cooking until softened. Drain the lentils and burghul well and set aside in a container.

Heat half of the