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Keftedes me Prassa

Petite crispy patties, often called keftedes, represent a cherished signature dish in Jewish cooking. These leek fritters present a tasty combination of hearty beef with the subtle, sweetly mild flavour of fresh leeks, rendering them absolutely addictive.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp paprika
• Extra virgin olive oil, for pan-frying
• Lemon slices, to accompany

Thoroughly wash the fresh leeks properly and cut away the roots and most of the green tops. Chop into halves along the length then into 1.5cm rounds. Put in a deep frying pan and fill with cold water, then heat over a medium heat for about twenty minutes or until tender.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, crumbs, fresh dill, parsley and sweet paprika and spice generously with seasoning. Stir completely using your palms then shape a few tablespoonfuls into a croquette, flattening a bit. Place on a platter and proceed for the balance of the preparation.

Preheat olive oil in a frying pan to a depth of about 2 centimeters over a medium heat. When the olive oil is ready, cook the fritters in small groups until crispy on both sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Take out the cooked fritters to a tray lined with absorbent paper and let to cool.

Offer with lemon slices.

Keftes de Espinacha

These amazing cheesy spinach croquettes are a true delight. The golden outside gives way to a smooth filling. The spinach brings a vibrant, moderately natural note, while the cheese provides a deep, flavorful richness. It's possible to replace the cheesy element with boiled, mashed potato if you prefer.

Makes 16–18

• 1kg spinach leaves (or else about 500g iced spinach, softened overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 cloves of garlic, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if needed
• 3 eggs
• Olive oil for deep-frying (or sunflower oil)
• Fresh lemon, to serve

When using fresh spinach, clean it carefully, removing any stalks, and coarsely chop it into sizable portions. Place in a big pot with a little liquid over a medium heat. Once softened, remove in a strainer for about 15 minutes, then remove any excess liquid and reserve.

For thawed frozen spinach, carefully squeeze out unwanted moisture.

Preheat the oil in a skillet over a moderate heat and cook the onion and garlic cloves until translucent, about four minutes. Remove from the flame.

Place the cooked spinach, cooked onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with pepper and salt. Combine thoroughly until incorporated. If the mixture seems too wet, mix in some extra breading.

With your fingers, form the preparation into oval croquettes slightly larger than a walnut shell but smaller than an egg, and set them on a plate covered with wax paper. Cover and refrigerate for at least one hour.

In a large frying pan over medium flame, heat olive oil to a amount of about 1 centimeter. Brown the fritters a small batch for a couple of minutes each side, flipping so they are crispy all over, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Patties

Featuring a crispy exterior and tender interior, these fritters are not only tasty but also a highly healthy appetizer or main course.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml oil (half a cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, chopped
• 1 large egg
• Pepper and salt, to preference
• Greek yoghurt and fresh lemon, to garnish

Add the lentils in a saucepan and fill with plenty of cold water. Simmer over a medium flame for about 20 mins or until almost cooked, adding more water to maintain the pulses immersed if required.

Mix in the bulgur wheat and keep cooking until tender. Drain the ingredients thoroughly and set aside in a container.

Preheat a portion of the