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Keftedes me Prassa

Small crispy fritters, commonly referred to as keftedes, are a beloved delicacy in Jewish cooking. These leek patties offer a flavorful blend of rich minced beef with the gentle, mildly sweet essence of tender leeks, rendering them truly crave-worthy.

Produces 12

• 4 fresh leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to garnish

Clean the fresh leeks carefully and cut away the base and the majority of the green tops. Chop in half lengthways then into 1.5cm slices. Transfer in a deep pan and submerge with water, then simmer over a medium flame for about 20 mins or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the beef, eggs, crumbs, dill, flat-leaf parsley and spice and spice well with pepper and salt. Mix well using your fingers then form a couple of scoops into a croquette, flattening a bit. Place on a tray and continue for the balance of the mixture.

Preheat oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is hot, cook the patties in small batches until golden brown on each side. (Don't overcrowd the skillet as this lowers the oil temperature of the oil.) Take out the ready patties to a plate topped with kitchen paper and allow to cool.

Serve with lemon slices.

Keftes de Espinacha

These delightful spinach with cheese croquettes are a real delight. The crunchy exterior reveals a smooth interior. The spinach adds a fresh, slightly natural note, while the cheese gives a deep, flavorful creaminess. You can substitute the cheese with cooked, crushed potato if you prefer.

Makes 16–18

• 1kg baby spinach (alternatively about 500g frozen leaf spinach, softened for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g kefalotyri, grated finely
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), with more if needed
• 3 large eggs
• Olive oil for deep-frying (or sunflower oil)
• Lemon slices, to garnish

For leafy greens, clean it thoroughly, removing any hard stems, and cut into it into big pieces. Transfer in a big pot with a bit of water over a medium flame. Once cooked, drain in a sieve for about a quarter hour, then press out any excess liquid and put aside.

For previously frozen spinach, carefully remove extra water.

Heat the olive oil in a frying pan over a medium heat and cook the diced onion and garlic until softened, about 4 minutes. Remove from the heat.

Put the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, spice, paprika, dry crumbs and eggs in a container and flavor with seasoning. Mix completely until blended. If the dough seems too wet, add some more breading.

By hand, mold the preparation into elongated patties somewhat larger than a walnut but less bulky than an large egg, and place them on a tray covered with baking paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, preheat cooking oil to a level of about 1cm. Fry the fritters a small batch for a couple of minutes each side, turning so they are crispy completely, then place on kitchen roll.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and tender interior, these fritters are not only tasty but also a highly wholesome bite or main course.

Yields 12

• 45g dry lentils (one-quarter cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, finely diced
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 egg
• Salt and pepper, to preference
• Yogurt and fresh lemon, to accompany

Put the brown lentils in a pot and fill with enough cold water. Cook over a medium flame for about twenty minutes or until almost cooked, adding extra liquid to keep the lentils submerged if needed.

Mix in the bulgur wheat and proceed cooking until tender. Remove the water from the ingredients thoroughly and reserve in a mixing bowl.

Preheat a portion of the