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Keftedes me Prassa

Small crispy croquettes, often known as keftedes, stand as a beloved delicacy in Jewish cuisine. These particular leek patties offer a tasty blend of rich minced beef with the subtle, sweetly mild taste of tender leeks, making them utterly irresistible.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for pan-frying
• Fresh lemon wedges, to garnish

Wash the leeks properly and trim off the base and most of the green stalk. Chop into halves longways then into half-inch pieces. Place in a deep frying pan and cover with cold water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the cooked leeks and place in a mixing bowl with the ground beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Mix thoroughly using your fingers then form a few spoonfuls into a ball, shaping a little. Place on a plate and repeat for the balance of the mixture.

Heat cooking oil in a pan to a amount of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the patties in small groups until golden brown on both sides. (Don't overcrowd the skillet as this reduces the heat of the cooking oil.) Remove the ready patties to a dish lined with kitchen paper and let to cool.

Present with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true treat. The crunchy outside reveals a creamy interior. The leafy spinach brings a fresh, slightly natural note, while the cheese gives a deep, savory smoothness. It's possible to replace the cheesy element with cooked, crushed potato if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g hard cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Olive oil for frying (or neutral oil)
• Lemon wedges, to serve

If using leafy greens, clean it carefully, getting rid of any stalks, and cut into it into sizable portions. Place in a deep pan with a little hot water over a medium flame. Once softened, remove in a colander for about 15 minutes, then remove any remaining moisture and set aside.

When working with thawed frozen spinach, thoroughly squeeze out excess liquid.

Preheat the oil in a frying pan over a medium flame and saute the onion and minced garlic until tender, about 4 minutes. Remove from the stove.

Put the prepared spinach, sauteed onion and garlic, hard cheese, ricotta, spice, sweet paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Stir well until blended. If the mixture looks too loose, add some additional breading.

Using your hands, mold the dough into oval croquettes a bit bigger than a nut but more compact than an egg, and put them on a baking sheet lined with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over moderate heat, heat cooking oil to a level of about half an inch. Fry the patties a small batch for a couple of minutes on both sides, flipping so they are crispy everywhere, then transfer on kitchen roll.

Serve with lemon slices.

Lentil Croquettes

Featuring a golden crust and moist center, these patties are not only tasty but also a extremely nutritious snack or dish.

Makes 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to taste
• Greek yoghurt and fresh lemon, to garnish

Place the brown lentils in a saucepan and fill with plenty of water. Boil over a moderate heat for about twenty minutes or until partially softened, adding more water to keep the legumes covered if necessary.

Add the bulgur wheat and continue cooking until fully cooked. Remove the water from the mixture completely and put aside in a mixing bowl.

Heat a portion of the