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Keftedes me Prassa

Small crispy patties, often referred to as keftedes, stand as a beloved delicacy in Jewish culinary traditions. These wonderful leek patties present a flavorful combination of savory beef with the delicate, slightly sweet taste of leeks, rendering them absolutely addictive.

Yields 12

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

Thoroughly wash the fresh leeks properly and cut away the root ends and the majority of the green stalk. Chop in half longways then into 1.5-centimeter pieces. Put in a large skillet and cover with cold water, then heat over a medium flame for about 20 mins or until tender.

Strain the softened leeks and transfer in a big bowl with the ground beef, eggs, crumbs, dill, parsley and paprika and season well with seasoning. Combine completely using your hands then mold a couple of scoops into a ball, pressing a bit. Set on a platter and proceed for the remaining of the mixture.

Warm olive oil in a pan to a depth of about 2 centimeters over a medium flame. When the heated oil is hot, cook the croquettes in small groups until golden brown on both sides. (Avoid overcrowding the frying pan as this lowers the oil temperature of the cooking oil.) Transfer the finished patties to a tray covered with absorbent paper and permit to rest.

Present with lemon slices.

Spinach Patties

These amazing spinach and cheese fritters are a real delight. The golden outside gives way to a soft center. The spinach brings a bright, somewhat natural note, while the grated cheese offers a deep, umami creaminess. It's possible to replace the dairy cheese with steamed, mashed potatoes if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), with more if required
• 3 fresh eggs
• Olive oil for deep-frying (or use sunflower oil)
• Fresh lemon, to accompany

When using raw spinach, clean it carefully, getting rid of any hard stems, and roughly chop it into sizable portions. Transfer in a big pot with a bit of hot water over a medium flame. Once wilted, remove in a colander for about 15 minutes, then remove any remaining moisture and reserve.

When working with thawed frozen spinach, completely remove excess liquid.

Heat the oil in a frying pan over a moderate heat and fry the diced onion and garlic until softened, about 4 minutes. Remove from the heat.

Combine the wilted spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, spice, paprika, breadcrumbs and eggs in a container and spice with seasoning. Combine completely until incorporated. If the dough looks too loose, add some additional crumbs.

Using your hands, shape the preparation into oval shapes somewhat larger than a walnut but less bulky than an egg, and place them on a plate topped with wax paper. Wrap and chill for at least 60 minutes.

In a big skillet over moderate heat, heat olive oil to a level of about half an inch. Fry the croquettes a small batch for 2–3 minutes on both sides, rotating so they are crispy all over, then put on kitchen roll.

Offer with lemon slices.

Lentil Patties

Featuring a golden crust and soft inside, these croquettes are not only flavorful but also a highly healthy appetizer or main course.

Produces 12

• 45g brown lentils (¼ cup)
• 90g bulgur wheat (0.5 cup)
• 125ml oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon slices, to serve

Put the lentils in a saucepan and submerge with plenty of fresh water. Boil over a medium flame for about 20 mins or until almost cooked, pouring additional water to keep the legumes submerged if needed.

Stir in the burghul and proceed cooking until fully cooked. Strain the lentils and burghul well and put aside in a bowl.

Preheat half of the