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Keftedes me Prassa

Petite crispy fritters, typically known as keftedes, stand as a beloved speciality in Jewish culinary traditions. These particular leek patties offer a delicious blend of rich beef with the subtle, mildly sweet taste of fresh leeks, rendering them truly addictive.

Yields 12

• 4 leeks
• 250g ground beef meat
• 2 large eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, minced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp paprika
• Extra virgin olive oil, for frying
• Lemon wedges, to garnish

Thoroughly wash the leeks well and cut away the root ends and most of the dark green parts. Slice in half along the length then into half-inch rounds. Put in a deep frying pan and submerge with water, then simmer over a moderate heat for about 20 minutes or until softened.

Remove the water from the cooked leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, chopped parsley and spice and season liberally with seasoning. Stir thoroughly using your fingers then mold a couple of scoops into a patty, flattening a slightly. Put on a platter and continue for the balance of the mixture.

Preheat olive oil in a frying pan to a level of about ¾ inch over a moderate heat. When the heated oil is ready, brown the croquettes in batches until crispy on all sides. (Do not fill the pan as this lowers the oil temperature of the oil.) Remove the finished fritters to a plate topped with paper towel and allow to cool.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese croquettes are a true treat. The crunchy crust gives way to a creamy filling. The fresh spinach imparts a vibrant, moderately green note, while the dairy offers a savory, flavorful creaminess. It's possible to replace the dairy cheese with cooked, pureed potatoes if you prefer.

Produces 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic pieces, crushed
• 100g salty cheese, grated finely
• 80g ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), with more if required
• 3 fresh eggs
• Olive oil for frying (or use sunflower oil)
• Lemon wedges, to garnish

For leafy greens, rinse it well, getting rid of any tough stems, and cut into it into big pieces. Place in a deep pan with a small amount water over a medium flame. Once cooked, drain in a colander for about 15 mins, then squeeze out any remaining moisture and set aside.

When working with defrosted spinach, carefully squeeze out unwanted moisture.

Warm the cooking oil in a pan over a medium flame and cook the chopped onion and minced garlic until translucent, about four minutes. Turn off the stove.

Put the cooked spinach, cooked onion and sauteed garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breadcrumbs and beaten eggs in a container and spice with pepper and salt. Mix well until combined. If the dough looks too wet, add some more breading.

With your fingers, form the mixture into elongated patties a bit bigger than a nut but smaller than an large egg, and set them on a tray topped with wax paper. Cover and chill for at least one hour.

In a wide pan over medium flame, preheat oil to a depth of about 1cm. Fry the croquettes a few at a time for a couple of minutes per side, flipping so they are crispy completely, then put on absorbent paper.

Present with lemon wedges.

Lentil Patties

Boasting a golden crust and moist center, these patties are not only flavorful but also a wonderfully healthy bite or main course.

Makes 12

• 45g dry lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to taste
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a pot and fill with enough fresh water. Cook over a medium heat for about 20 mins or until almost cooked, adding extra liquid to ensure the legumes covered if needed.

Add the cracked wheat and keep cooking until softened. Strain the mixture well and put aside in a mixing bowl.

Heat half of the