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Keftedes me Prassa

Bite-sized crispy fritters, commonly called keftedes, represent a beloved delicacy in Jewish culinary traditions. These leek patties deliver a delicious blend of rich ground beef with the gentle, slightly sweet essence of leeks, and they are truly crave-worthy.

Makes 12

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

Clean the fresh leeks well and remove the roots and the bulk of the green stalk. Slice in half longways then into 1.5-centimeter pieces. Place in a large skillet and cover with fresh water, then cook over a moderate heat for about 20 minutes or until tender.

Remove the water from the softened leeks and place in a big bowl with the minced beef, eggs, breadcrumbs, chopped dill, parsley and sweet paprika and flavor liberally with salt and pepper. Stir thoroughly using your fingers then mold a few tablespoonfuls into a ball, shaping a bit. Place on a plate and continue for the rest of the mixture.

Warm olive oil in a skillet to a depth of about 2cm over a medium flame. When the oil is hot, brown the fritters in batches until golden brown on all sides. (Do not fill the skillet as this drops the heat of the oil.) Take out the ready croquettes to a tray lined with absorbent paper and allow to rest.

Offer with lemon wedges.

Spinach Croquettes

These spinach and cheese croquettes are a true treat. The crunchy outside gives way to a soft filling. The leafy spinach imparts a bright, moderately earthy note, while the cheese provides a deep, savory smoothness. Feel free to swap the dairy cheese with boiled, crushed potatoes if you wish.

Yields 16–18

• 1kg baby spinach (or else about 500g frozen leaf spinach, defrosted overnight in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, diced small
• 2 cloves of garlic, minced
• 100g salty cheese, grated finely
• 80g creamy ricotta
• ½ tsp fresh nutmeg
• ½ tsp mild spice
• 120g dry breadcrumbs (1 and ¼ cups), additional if required
• 3 large eggs
• Oil for deep-frying (or alternatively sunflower oil)
• Lemon wedges, to garnish

If using raw spinach, wash it carefully, removing any stalks, and roughly chop it into sizable portions. Put in a big pot with a small amount hot water over a medium heat. Once wilted, remove in a sieve for about 15 mins, then squeeze out any excess liquid and set aside.

When working with previously frozen spinach, completely press out extra water.

Warm the olive oil in a frying pan over a medium heat and cook the chopped onion and minced garlic until translucent, about 4 minutes. Take off the heat.

Place the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, red spice, dry crumbs and beaten eggs in a large bowl and season with salt and pepper. Mix thoroughly until incorporated. If the dough looks too loose, incorporate some extra crumbs.

With your fingers, mold the mixture into oval shapes slightly larger than a walnut but more compact than an egg, and put them on a tray covered with baking paper. Seal and cool for at least 1 hour.

In a wide pan over medium flame, preheat oil to a amount of about 1 centimeter. Cook the fritters a few at a time for a couple of minutes each side, flipping so they are crispy all over, then transfer on paper towel.

Serve with fresh lemon.

Lentil Patties

Featuring a crispy exterior and tender interior, these croquettes are not only flavorful but also a extremely nutritious appetizer or main course.

Produces 12

• 45g dried brown lentils (0.25 cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (0.5 cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, diced
• 1 tbsp parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to serve

Put the dry lentils in a pan and fill with plenty of water. Boil over a medium flame for about twenty minutes or until almost cooked, pouring additional water to maintain the lentils submerged if required.

Mix in the bulgur wheat and keep cooking until softened. Drain the lentils and burghul completely and set aside in a container.

Warm 50% of the