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Keftedes me Prassa

Petite crispy patties, typically known as keftedes, stand as a cherished delicacy in Jewish culinary traditions. These wonderful leek fritters deliver a flavorful blend of rich beef with the gentle, sweetly mild taste of leeks, making them truly irresistible.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, minced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to serve

Thoroughly wash the leeks well and cut away the root ends and the majority of the green stalk. Cut in half lengthways then into half-inch slices. Transfer in a large skillet and cover with fresh water, then heat over a medium heat for about twenty minutes or until softened.

Strain the leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, parsley and paprika and season liberally with pepper and salt. Stir completely using your palms then form a few spoonfuls into a patty, shaping a bit. Put on a plate and proceed for the rest of the preparation.

Preheat olive oil in a pan to a level of about ¾ inch over a moderate heat. When the oil is hot, cook the patties in batches until golden brown on all sides. (Don't overcrowd the pan as this drops the temperature of the oil.) Transfer the finished fritters to a dish covered with kitchen paper and let to cool.

Serve with lemon wedges.

Spinach Patties

These delightful cheesy spinach croquettes are a true pleasure. The golden exterior gives way to a soft interior. The fresh spinach brings a vibrant, somewhat earthy taste, while the grated cheese gives a savory, savory creaminess. You can substitute the cheesy element with boiled, pureed potatoes if you like.

Produces 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, softened overnight in the fridge)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 large eggs
• Cooking oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

For raw spinach, clean it well, getting rid of any stalks, and roughly chop it into big pieces. Put in a large saucepan with a bit of water over a moderate heat. Once softened, drain in a colander for about a quarter hour, then squeeze out any remaining moisture and put aside.

For thawed frozen spinach, carefully remove excess liquid.

Preheat the oil in a skillet over a medium heat and saute the diced onion and garlic until tender, about a few minutes. Turn off the stove.

Combine the wilted spinach, cooked onion and softened garlic, hard cheese, ricotta, grated nutmeg, sweet paprika, dry crumbs and eggs in a large bowl and spice with seasoning. Combine thoroughly until blended. If the mixture seems too soft, mix in some extra breadcrumbs.

By hand, form the preparation into elongated patties a bit bigger than a walnut shell but smaller than an egg, and put them on a plate lined with parchment paper. Seal and chill for at least one hour.

In a big skillet over moderate heat, heat cooking oil to a level of about 1 centimeter. Fry the croquettes a few at a time for two to three minutes on both sides, flipping so they are golden completely, then put on absorbent paper.

Offer with lemon wedges.

Lentil Croquettes

With their crunchy outside and moist center, these patties are not only flavorful but also a wonderfully healthy snack or dish.

Produces 12

• 45g brown lentils (0.25 cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 large onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 egg
• Salt and pepper, to taste
• Creamy yogurt and fresh lemon, to garnish

Place the brown lentils in a pan and submerge with plenty of fresh water. Cook over a medium heat for about twenty minutes or until partially softened, including extra liquid to keep the legumes covered if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Strain the lentils and burghul well and set aside in a mixing bowl.

Heat half of the