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Keftedes me Prassa

Bite-sized pan-fried patties, often known as keftedes, represent a beloved signature dish in Jewish cooking. These wonderful leek patties present a delicious fusion of rich ground beef with the gentle, slightly sweet essence of leeks, rendering them truly addictive.

Yields 12

• 4 large leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp parsley, finely chopped
• ½ tsp mild paprika
• Oil, for pan-frying
• Fresh lemon wedges, to serve

Thoroughly wash the fresh leeks carefully and remove the roots and most of the green tops. Slice lengthwise longways then into half-inch slices. Put in a large skillet and cover with water, then heat over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and transfer in a large mixing bowl with the minced beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and season generously with salt and pepper. Mix thoroughly using your palms then form a several tablespoonfuls into a ball, flattening a bit. Place on a platter and proceed for the balance of the mixture.

Heat olive oil in a skillet to a level of about 2cm over a medium heat. When the olive oil is hot, cook the patties in small batches until golden on all sides. (Do not fill the pan as this reduces the heat of the oil.) Transfer the cooked fritters to a plate topped with absorbent paper and allow to rest.

Serve with lemon wedges.

Keftes de Espinacha

These delightful spinach and cheese croquettes are a genuine delight. The golden outside opens up to a smooth center. The leafy spinach adds a vibrant, somewhat earthy taste, while the grated cheese gives a rich, savory creaminess. It's possible to replace the cheesy element with cooked, crushed spuds if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen spinach, softened for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, minced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated finely
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp paprika
• 120g breadcrumbs (1 and ¼ cups), with more if needed
• 3 fresh eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon slices, to serve

For fresh spinach, clean it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Place in a big pot with a little hot water over a medium heat. Once softened, remove in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

When working with defrosted spinach, completely squeeze out excess liquid.

Warm the olive oil in a pan over a medium heat and saute the chopped onion and garlic until translucent, about four minutes. Remove from the heat.

Put the wilted spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breading and eggs in a big mixing bowl and spice with salt and pepper. Stir well until blended. If the preparation appears too loose, mix in some more breadcrumbs.

With your fingers, form the mixture into elongated patties a bit bigger than a walnut shell but less bulky than an large egg, and put them on a plate topped with wax paper. Cover and refrigerate for at least 1 hour.

In a wide pan over medium heat, heat oil to a amount of about 1 centimeter. Brown the fritters a handful for a couple of minutes each side, flipping so they are crispy everywhere, then put on absorbent paper.

Present with lemon slices.

Lentil Patties

Boasting a crunchy outside and soft inside, these fritters are not only tasty but also a extremely healthy snack or dish.

Makes 12

• 45g dry lentils (one-quarter cup)
• 90g burghul (½ cup)
• 125ml olive oil (½ cup)
• 1 onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, chopped
• 1 egg
• Seasoning, to preference
• Yogurt and fresh lemon, to serve

Put the lentils in a pan and cover with plenty of cold water. Boil over a moderate heat for about 20 minutes or until almost cooked, pouring extra liquid to ensure the lentils covered if needed.

Mix in the bulgur wheat and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and set aside in a bowl.

Heat 50% of the