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Keftedes me Prassa

Petite pan-fried fritters, typically called keftedes, represent a cherished delicacy in Jewish cooking. These particular leek croquettes offer a flavorful blend of rich minced beef with the delicate, slightly sweet taste of tender leeks, and they are utterly crave-worthy.

Makes 12

• 4 leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for cooking
• Lemon wedges, to serve

Wash the leeks properly and remove the base and most of the green tops. Slice into halves lengthways then into half-inch slices. Transfer in a deep pan and fill with water, then heat over a medium flame for about 20 mins or until tender.

Remove the water from the cooked leeks and place in a large mixing bowl with the minced beef, eggs, breadcrumbs, fresh dill, chopped parsley and spice and flavor liberally with pepper and salt. Mix well using your fingers then mold a several tablespoonfuls into a patty, shaping a little. Set on a tray and proceed for the rest of the mixture.

Preheat oil in a pan to a depth of about 2 centimeters over a medium heat. When the heated oil is ready, cook the croquettes in small batches until golden brown on each side. (Avoid overcrowding the frying pan as this lowers the heat of the cooking oil.) Transfer the finished patties to a plate topped with paper towel and let to drain.

Offer with lemon wedges.

Keftes de Espinacha

These delightful spinach with cheese patties are a true pleasure. The golden crust reveals a creamy center. The fresh spinach adds a vibrant, slightly earthy note, while the grated cheese offers a savory, flavorful creaminess. It's possible to replace the cheese with steamed, mashed spuds if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, thawed in the fridge in the cooler)
• 3 tbsp oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 eggs
• Olive oil for deep-frying (or alternatively neutral oil)
• Lemon wedges, to garnish

When using raw spinach, clean it carefully, discarding any tough stems, and coarsely chop it into sizable portions. Place in a big pot with a little liquid over a medium heat. Once softened, drain in a colander for about 15 minutes, then press out any excess liquid and set aside.

If using thawed frozen spinach, carefully squeeze out unwanted moisture.

Heat the olive oil in a pan over a medium flame and cook the diced onion and garlic cloves until tender, about four minutes. Remove from the stove.

Place the wilted spinach, sauteed onion and softened garlic, grated cheese, soft cheese, grated nutmeg, sweet paprika, breading and eggs in a big mixing bowl and flavor with salt and pepper. Mix thoroughly until incorporated. If the preparation appears too soft, incorporate some more breading.

By hand, mold the mixture into oval croquettes somewhat larger than a nut but more compact than an large egg, and place them on a baking sheet covered with baking paper. Wrap and refrigerate for at least one hour.

In a big skillet over medium flame, preheat oil to a depth of about 1 centimeter. Fry the fritters a small batch for 2–3 minutes on both sides, turning so they are golden brown completely, then place on absorbent paper.

Offer with fresh lemon.

Lentil Patties

Boasting a golden crust and soft inside, these patties are not only delicious but also a highly healthy appetizer or dish.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp parsley, diced
• 1 large egg
• Seasoning, to preference
• Yogurt and lemon slices, to accompany

Add the lentils in a pot and fill with enough fresh water. Boil over a medium flame for about 20 mins or until nearly done, pouring additional water to ensure the lentils covered if necessary.

Mix in the burghul and continue cooking until softened. Remove the water from the mixture well and reserve in a mixing bowl.

Preheat 50% of the