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Keftedes me Prassa

Petite fried patties, often known as keftedes, are a cherished signature dish in Jewish cuisine. These wonderful leek fritters present a delicious blend of savory minced beef with the subtle, sweetly mild taste of leeks, making them absolutely irresistible.

Yields 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the fresh leeks well and remove the root ends and most of the green stalk. Slice in half longways then into 1.5cm rounds. Place in a large skillet and fill with fresh water, then cook over a medium heat for about twenty minutes or until cooked through.

Remove the water from the cooked leeks and transfer in a mixing bowl with the minced beef, eggs, crumbs, dill, chopped parsley and sweet paprika and flavor well with seasoning. Mix well using your palms then form a few tablespoonfuls into a croquette, pressing a slightly. Put on a platter and repeat for the balance of the preparation.

Heat cooking oil in a skillet to a amount of about ¾ inch over a medium heat. When the oil is sizzling, brown the fritters in small batches until crispy on all sides. (Do not fill the pan as this drops the oil temperature of the oil.) Take out the ready patties to a dish topped with paper towel and allow to cool.

Offer with lemon wedges.

Keftes de Espinacha

These amazing cheesy spinach patties are a genuine treat. The crispy crust gives way to a soft interior. The spinach brings a bright, somewhat earthy note, while the dairy gives a savory, umami smoothness. It's possible to replace the cheesy element with cooked, crushed spuds if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, softened overnight in the cooler)
• 3 tbsp olive oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1¼ cups), with more if needed
• 3 eggs
• Oil for pan-frying (or use vegetable oil)
• Lemon slices, to accompany

When using fresh spinach, clean it thoroughly, discarding any stalks, and roughly chop it into big pieces. Put in a deep pan with a bit of hot water over a medium flame. Once cooked, strain in a colander for about 15 minutes, then remove any remaining moisture and put aside.

When working with thawed frozen spinach, completely press out excess liquid.

Heat the oil in a frying pan over a moderate heat and fry the diced onion and minced garlic until translucent, about a few minutes. Remove from the flame.

Combine the prepared spinach, fried onion and softened garlic, grated cheese, soft cheese, spice, red spice, breadcrumbs and eggs in a big mixing bowl and season with salt and pepper. Stir completely until incorporated. If the dough looks too loose, mix in some extra breadcrumbs.

Using your hands, shape the mixture into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a baking sheet lined with baking paper. Cover and cool for at least 1 hour.

In a large frying pan over moderate heat, heat olive oil to a amount of about half an inch. Cook the croquettes a few at a time for 2–3 minutes each side, rotating so they are golden brown completely, then transfer on absorbent paper.

Serve with lemon wedges.

Lentil Croquettes

Featuring a crunchy outside and moist center, these fritters are not only flavorful but also a wonderfully wholesome bite or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp chopped mint, minced
• 1 tbsp flat-leaf parsley, diced
• 1 fresh egg
• Salt and pepper, to liking
• Creamy yogurt and fresh lemon, to accompany

Place the brown lentils in a pan and fill with ample cold water. Boil over a medium heat for about 20 minutes or until nearly done, including more water to maintain the lentils covered if necessary.

Add the cracked wheat and continue cooking until tender. Remove the water from the ingredients thoroughly and reserve in a bowl.

Preheat 50% of the