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Keftedes me Prassa

Petite crispy patties, commonly called keftedes, stand as a cherished speciality in Jewish cooking. These wonderful leek fritters offer a flavorful blend of rich ground beef with the subtle, slightly sweet flavour of leeks, rendering them truly irresistible.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to serve

Wash the leeks well and cut away the roots and the bulk of the green stalk. Chop into halves along the length then into half-inch pieces. Transfer in a deep frying pan and cover with fresh water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Drain the softened leeks and place in a large mixing bowl with the minced beef, eggs, crumbs, fresh dill, chopped parsley and spice and spice well with pepper and salt. Mix well using your hands then mold a few tablespoonfuls into a patty, pressing a slightly. Place on a platter and continue for the rest of the mixture.

Preheat olive oil in a frying pan to a amount of about 2cm over a moderate heat. When the oil is hot, cook the patties in batches until golden on each side. (Do not fill the frying pan as this drops the temperature of the oil.) Take out the ready fritters to a dish topped with kitchen paper and let to cool.

Offer with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a real delight. The crunchy outside reveals a soft center. The spinach brings a fresh, somewhat natural note, while the dairy gives a deep, umami creaminess. Feel free to swap the cheesy element with cooked, crushed potatoes if you wish.

Produces 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, defrosted overnight in the fridge)
• 3 tbsp olive oil
• 1 yellow onion, diced small
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Oil for pan-frying (or use neutral oil)
• Lemon wedges, to garnish

If using leafy greens, wash it well, discarding any hard stems, and roughly chop it into big pieces. Place in a deep pan with a bit of water over a medium flame. Once softened, strain in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

If using previously frozen spinach, thoroughly squeeze out extra water.

Heat the cooking oil in a skillet over a moderate heat and cook the chopped onion and garlic until translucent, about four minutes. Take off the stove.

Put the wilted spinach, fried onion and softened garlic, kefalotyri, creamy cheese, nutmeg, sweet paprika, breadcrumbs and eggs in a large bowl and flavor with salt and pepper. Combine completely until incorporated. If the mixture looks too loose, incorporate some more breading.

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

In a big skillet over medium flame, heat olive oil to a level of about 1 centimeter. Brown the patties a few at a time for a couple of minutes on both sides, flipping so they are crispy everywhere, then put on paper towel.

Serve with fresh lemon.

Lentil Patties

Boasting a crunchy outside and tender interior, these croquettes are not only tasty but also a highly healthy bite or meal.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (half a cup)
• 1 yellow onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, chopped
• 1 tbsp fresh parsley, diced
• 1 egg
• Seasoning, to liking
• Yogurt and lemon slices, to garnish

Put the dry lentils in a pan and fill with ample fresh water. Cook over a medium heat for about twenty minutes or until nearly done, including extra liquid to maintain the legumes immersed if needed.

Stir in the cracked wheat and continue cooking until softened. Strain the mixture thoroughly and reserve in a bowl.

Heat 50% of the