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Keftedes me Prassa

Bite-sized fried patties, typically referred to as keftedes, stand as a beloved delicacy in Jewish cuisine. These leek patties deliver a delicious fusion of hearty ground beef with the delicate, mildly sweet essence of fresh leeks, and they are utterly crave-worthy.

Makes 12

• 4 large leeks
• 250g ground beef
• 2 fresh eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp dill, minced
• 1 tbsp flat-leaf parsley, minced
• ½ tsp mild paprika
• Oil, for frying
• Lemon wedges, to serve

Wash the fresh leeks properly and cut away the roots and the majority of the green stalk. Slice into halves lengthways then into 1.5cm slices. Transfer in a large skillet and submerge with water, then simmer over a moderate heat for about 20 mins or until softened.

Drain the softened leeks and place in a big bowl with the minced beef, beaten eggs, matzo meal, dill, flat-leaf parsley and spice and flavor well with seasoning. Mix thoroughly using your hands then shape a several scoops into a croquette, pressing a slightly. Put on a tray and continue for the balance of the mixture.

Heat cooking oil in a skillet to a depth of about 2 centimeters over a moderate heat. When the olive oil is ready, brown the croquettes in small batches until golden on both sides. (Do not fill the skillet as this reduces the temperature of the oil.) Take out the ready croquettes to a dish covered with paper towel and permit to drain.

Serve with lemon slices.

Spinach Patties

These cheesy spinach fritters are a real delight. The golden crust reveals a smooth interior. The fresh spinach adds a fresh, somewhat natural note, while the grated cheese gives a deep, umami creaminess. You can substitute the cheese with cooked, pureed spuds if you wish.

Makes 16–18

• 1kg baby spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp olive oil
• 1 onion, diced small
• 2 cloves of garlic, crushed
• 100g hard cheese, shredded
• 80g creamy ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (1¼ cups), additional if necessary
• 3 fresh eggs
• Cooking oil for pan-frying (or use neutral oil)
• Fresh lemon, to accompany

For fresh spinach, wash it well, getting rid of any hard stems, and cut into it into big pieces. Put in a big pot with a little liquid over a medium flame. Once wilted, strain in a colander for about 15 minutes, then press out any extra water and put aside.

For previously frozen spinach, carefully press out excess liquid.

Heat the cooking oil in a pan over a medium flame and cook the onion and garlic until tender, about four minutes. Turn off the flame.

Put the cooked spinach, cooked onion and garlic, kefalotyri, creamy cheese, nutmeg, red spice, breadcrumbs and beaten eggs in a big mixing bowl and season with seasoning. Stir thoroughly until blended. If the mixture seems too soft, incorporate some more breadcrumbs.

Using your hands, form the preparation into oval croquettes somewhat larger than a nut but smaller than an egg, and set them on a baking sheet covered with baking paper. Wrap and cool for at least one hour.

In a large frying pan over moderate heat, warm oil to a depth of about 1cm. Cook the croquettes a few at a time for a couple of minutes each side, rotating so they are golden all over, then transfer on absorbent paper.

Serve with fresh lemon.

Lentil Croquettes

With their crispy exterior and moist center, these patties are not only flavorful but also a wonderfully wholesome appetizer or dish.

Yields 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml olive oil (0.5 cup)
• 1 large onion, chopped small
• 1 tsp cumin powder
• 1 tbsp fresh mint, minced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Greek yoghurt and fresh lemon, to serve

Place the brown lentils in a saucepan and fill with plenty of fresh water. Cook over a medium heat for about twenty minutes or until nearly done, pouring extra liquid to keep the legumes submerged if necessary.

Mix in the cracked wheat and continue cooking until tender. Drain the mixture completely and reserve in a bowl.

Preheat 50% of the