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Keftedes me Prassa

Small pan-fried fritters, commonly referred to as keftedes, are a cherished signature dish in Jewish cooking. These leek patties present a delicious fusion of savory ground beef with the delicate, slightly sweet flavour of tender leeks, making them utterly irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp dill, diced
• 1 tbsp flat-leaf parsley, diced
• ½ tsp mild paprika
• Olive oil, for frying
• Lemon wedges, to serve

Clean the fresh leeks properly and trim off the root ends and the majority of the dark green parts. Slice lengthwise along the length then into half-inch pieces. Transfer in a deep frying pan and cover with fresh water, then simmer over a medium flame for about 20 minutes or until softened.

Drain the cooked leeks and put in a mixing bowl with the ground beef, eggs, matzo meal, chopped dill, flat-leaf parsley and sweet paprika and spice well with pepper and salt. Stir thoroughly using your fingers then mold a couple of spoonfuls into a patty, pressing a slightly. Place on a platter and proceed for the rest of the ingredients.

Preheat oil in a skillet to a depth of about 2cm over a medium flame. When the oil is hot, brown the patties in batches until crispy on each side. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Transfer the finished croquettes to a plate covered with absorbent paper and permit to rest.

Serve with lemon wedges.

Keftes de Espinacha

These spinach and cheese patties are a real delight. The golden exterior reveals a soft filling. The leafy spinach imparts a vibrant, somewhat earthy taste, while the cheese offers a rich, umami creaminess. It's possible to replace the cheesy element with boiled, crushed potatoes if you prefer.

Yields 16–18

• 1kg spinach leaves (or about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if needed
• 3 fresh eggs
• Olive oil for deep-frying (or use sunflower oil)
• Lemon wedges, to garnish

For raw spinach, wash it thoroughly, removing any tough stems, and cut into it into big pieces. Transfer in a large saucepan with a bit of hot water over a medium heat. Once softened, drain in a sieve for about 15 minutes, then press out any excess liquid and set aside.

For defrosted spinach, completely squeeze out unwanted moisture.

Warm the oil in a pan over a medium heat and saute the onion and garlic cloves until softened, about four minutes. Remove from the flame.

Put the cooked spinach, cooked onion and softened garlic, kefalotyri, creamy cheese, grated nutmeg, paprika, breadcrumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix thoroughly until incorporated. If the mixture looks too soft, mix in some extra breading.

With your fingers, shape the mixture into oval croquettes somewhat larger than a nut but less bulky than an egg, and set them on a plate topped with parchment paper. Cover and refrigerate for at least 60 minutes.

In a big skillet over moderate heat, heat oil to a amount of about 1 centimeter. Fry the fritters a handful for two to three minutes each side, turning so they are golden brown everywhere, then put on paper towel.

Serve with lemon slices.

Lentil Croquettes

Featuring a crispy exterior and tender interior, these patties are not only flavorful but also a highly healthy appetizer or main course.

Produces 12

• 45g dry lentils (0.25 cup)
• 90g burghul (0.5 cup)
• 125ml olive oil (½ cup)
• 1 large onion, chopped small
• 1 tsp cumin spice
• 1 tbsp mint leaves, minced
• 1 tbsp parsley, minced
• 1 large egg
• Salt and pepper, to taste
• Yogurt and fresh lemon, to garnish

Place the brown lentils in a pan and cover with ample fresh water. Simmer over a medium heat for about twenty minutes or until almost cooked, adding extra liquid to keep the lentils submerged if necessary.

Add the burghul and keep cooking until fully cooked. Strain the lentils and burghul thoroughly and set aside in a container.

Heat half of the