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Keftedes me Prassa

Bite-sized fried croquettes, typically known as keftedes, represent a treasured speciality in Jewish cooking. These leek patties offer a delicious fusion of savory minced beef with the gentle, sweetly mild taste of tender leeks, making them utterly irresistible.

Produces 12

• 4 leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the leeks properly and cut away the base and the bulk of the dark green parts. Slice lengthwise lengthways then into 1.5-centimeter rounds. Place in a deep frying pan and submerge with fresh water, then cook over a medium heat for about 20 mins or until tender.

Remove the water from the cooked leeks and put in a mixing bowl with the beef, beaten eggs, breadcrumbs, dill, flat-leaf parsley and spice and season well with salt and pepper. Stir completely using your fingers then shape a several spoonfuls into a ball, flattening a bit. Place on a tray and repeat for the rest of the preparation.

Heat cooking oil in a frying pan to a amount of about ¾ inch over a moderate heat. When the olive oil is hot, fry the croquettes in batches until crispy on each side. (Avoid overcrowding the pan as this reduces the temperature of the cooking oil.) Transfer the ready fritters to a plate topped with paper towel and allow to rest.

Present with fresh lemon.

Keftes de Espinacha

These delightful spinach and cheese fritters are a genuine treat. The golden exterior reveals a soft filling. The spinach adds a vibrant, slightly earthy taste, while the dairy offers a savory, umami richness. Feel free to swap the cheesy element with steamed, mashed potatoes if you prefer.

Yields 16–18

• 1kg fresh spinach (or about 500g iced spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 yellow onion, minced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), plus extra if required
• 3 large eggs
• Cooking oil for deep-frying (or sunflower oil)
• Fresh lemon, to accompany

For fresh spinach, wash it carefully, removing any hard stems, and coarsely chop it into big pieces. Place in a deep pan with a bit of water over a medium flame. Once cooked, remove in a sieve for about a quarter hour, then squeeze out any remaining moisture and put aside.

For defrosted spinach, carefully press out unwanted moisture.

Preheat the olive oil in a skillet over a medium heat and fry the chopped onion and garlic cloves until tender, about 4 minutes. Turn off the flame.

Place the prepared spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, breadcrumbs and eggs in a large bowl and spice with salt and pepper. Stir well until combined. If the preparation seems too loose, add some more crumbs.

With your fingers, form the preparation into oval shapes slightly larger than a nut but smaller than an chicken egg, and put them on a tray covered with wax paper. Seal and refrigerate for at least 1 hour.

In a large frying pan over medium heat, warm cooking oil to a level of about half an inch. Fry the croquettes a handful for 2–3 minutes per side, turning so they are golden brown everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only flavorful but also a highly wholesome snack or main course.

Yields 12

• 45g dry lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml olive oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp chopped mint, minced
• 1 tbsp fresh parsley, chopped
• 1 fresh egg
• Pepper and salt, to liking
• Greek yoghurt and lemon wedges, to serve

Add the lentils in a pot and submerge with ample water. Simmer over a medium heat for about 20 minutes or until partially softened, adding additional water to keep the legumes covered if needed.

Add the cracked wheat and continue cooking until softened. Strain the lentils and burghul completely and put aside in a container.

Preheat half of the