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Keftedes me Prassa

Bite-sized crispy patties, commonly known as keftedes, represent a cherished signature dish in Jewish cuisine. These wonderful leek fritters offer a flavorful combination of rich minced beef with the subtle, slightly sweet flavour of tender leeks, rendering them absolutely crave-worthy.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, minced
• ½ tsp sweet paprika
• Olive oil, for cooking
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks carefully and trim off the roots and most of the green stalk. Chop lengthwise lengthways then into 1.5cm slices. Transfer in a deep pan and submerge with fresh water, then heat over a moderate heat for about 20 minutes or until softened.

Strain the softened leeks and transfer in a mixing bowl with the ground beef, eggs, matzo meal, fresh dill, parsley and sweet paprika and spice liberally with seasoning. Combine thoroughly using your palms then shape a several tablespoonfuls into a ball, pressing a little. Set on a platter and proceed for the rest of the preparation.

Heat oil in a pan to a amount of about ¾ inch over a medium heat. When the oil is hot, fry the patties in batches until crispy on each side. (Do not fill the skillet as this lowers the heat of the oil.) Take out the cooked croquettes to a dish covered with kitchen paper and permit to cool.

Offer with lemon slices.

Spinach Patties

These spinach and cheese fritters are a real pleasure. The golden outside gives way to a creamy filling. The fresh spinach brings a fresh, moderately earthy note, while the dairy gives a savory, umami creaminess. Feel free to swap the cheesy element with cooked, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, thawed in the fridge in the refrigerator)
• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• 100g salty cheese, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if required
• 3 fresh eggs
• Oil for pan-frying (or vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, wash it thoroughly, discarding any hard stems, and coarsely chop it into big pieces. Put in a deep pan with a little water over a medium flame. Once softened, strain in a colander for about 15 minutes, then remove any remaining moisture and set aside.

If using previously frozen spinach, carefully remove unwanted moisture.

Heat the olive oil in a pan over a moderate heat and cook the onion and minced garlic until softened, about four minutes. Turn off the heat.

Put the prepared spinach, fried onion and softened garlic, kefalotyri, soft cheese, grated nutmeg, paprika, breading and beaten eggs in a big mixing bowl and season with salt and pepper. Combine thoroughly until blended. If the mixture appears too loose, add some more breadcrumbs.

With your fingers, form the preparation into elongated patties somewhat larger than a nut but smaller than an chicken egg, and put them on a tray lined with parchment paper. Cover and chill for at least 60 minutes.

In a large frying pan over medium heat, heat olive oil to a amount of about half an inch. Fry the patties a few at a time for a couple of minutes on both sides, flipping so they are golden everywhere, then place on paper towel.

Serve with lemon wedges.

Lentil Croquettes

Featuring a golden crust and moist center, these croquettes are not only delicious but also a highly nutritious snack or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 large egg
• Pepper and salt, to liking
• Yogurt and fresh lemon, to accompany

Place the brown lentils in a pot and cover with ample cold water. Simmer over a medium flame for about 20 mins or until partially softened, pouring extra liquid to keep the legumes immersed if necessary.

Add the cracked wheat and keep cooking until tender. Drain the ingredients completely and set aside in a container.

Preheat half of the