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Keftedes me Prassa

Small crispy croquettes, typically referred to as keftedes, represent a beloved signature dish in Jewish culinary traditions. These particular leek patties offer a flavorful combination of savory minced beef with the delicate, slightly sweet essence of tender leeks, rendering them utterly irresistible.

Yields 12

• 4 large leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Fresh lemon wedges, to accompany

Wash the fresh leeks carefully and remove the base and the majority of the dark green parts. Cut into halves lengthways then into half-inch slices. Place in a deep frying pan and submerge with water, then cook over a medium heat for about twenty minutes or until cooked through.

Drain the cooked leeks and place in a big bowl with the ground beef, beaten eggs, crumbs, chopped dill, flat-leaf parsley and sweet paprika and spice liberally with salt and pepper. Stir completely using your fingers then shape a couple of tablespoonfuls into a patty, flattening a bit. Put on a tray and repeat for the remaining of the preparation.

Warm olive oil in a frying pan to a depth of about ¾ inch over a medium flame. When the heated oil is ready, brown the patties in small groups until golden on both sides. (Avoid overcrowding the frying pan as this lowers the heat of the cooking oil.) Transfer the ready croquettes to a plate topped with paper towel and allow to cool.

Present with lemon slices.

Keftes de Espinacha

These cheesy spinach fritters are a true delight. The golden exterior reveals a creamy filling. The leafy spinach adds a fresh, slightly natural flavor, while the dairy gives a deep, savory smoothness. Feel free to swap the cheese with boiled, mashed potato if you like.

Produces 16–18

• 1kg spinach leaves (or else about 500g frozen spinach, defrosted overnight in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, minced
• 2 garlic cloves, finely chopped
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Cooking oil for deep-frying (or use vegetable oil)
• Lemon slices, to accompany

When using leafy greens, rinse it well, getting rid of any tough stems, and roughly chop it into sizable portions. Put in a large saucepan with a small amount hot water over a medium flame. Once wilted, remove in a sieve for about a quarter hour, then squeeze out any extra water and put aside.

When working with previously frozen spinach, completely press out unwanted moisture.

Preheat the cooking oil in a pan over a medium flame and fry the diced onion and garlic until tender, about 4 minutes. Take off the stove.

Combine the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and beaten eggs in a big mixing bowl and flavor with pepper and salt. Mix thoroughly until incorporated. If the mixture appears too loose, mix in some extra breading.

Using your hands, mold the mixture into elongated patties slightly larger than a nut but less bulky than an egg, and set them on a plate lined with wax paper. Wrap and refrigerate for at least 1 hour.

In a large frying pan over medium heat, heat cooking oil to a amount of about 1 centimeter. Fry the patties a few at a time for two to three minutes each side, rotating so they are crispy everywhere, then place on paper towel.

Offer with lemon wedges.

Lentil Patties

With their crunchy outside and soft inside, these fritters are not only flavorful but also a extremely healthy bite or dish.

Produces 12

• 45g brown lentils (one-quarter cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Greek yoghurt and lemon wedges, to garnish

Place the dry lentils in a pan and cover with ample water. Cook over a medium heat for about 20 mins or until nearly done, pouring more water to keep the legumes immersed if required.

Add the cracked wheat and proceed cooking until softened. Remove the water from the mixture completely and put aside in a mixing bowl.

Preheat 50% of the