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Keftedes me Prassa

Small pan-fried patties, often known as keftedes, represent a cherished speciality in Jewish cooking. These particular leek croquettes offer a delicious blend of savory ground beef with the gentle, sweetly mild essence of leeks, making them absolutely crave-worthy.

Produces 12

• 4 large leeks
• 250g minced beef meat
• 2 large eggs
• 1 tbsp matzo meal
• 1 tbsp dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp sweet paprika
• Oil, for frying
• Fresh lemon wedges, to accompany

Thoroughly wash the fresh leeks carefully and remove the base and the bulk of the green tops. Chop lengthwise along the length then into 1.5-centimeter slices. Transfer in a deep frying pan and fill with water, then simmer 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, dill, flat-leaf parsley and paprika and spice well with seasoning. Mix well using your fingers then form a several tablespoonfuls into a croquette, flattening a little. Place on a tray and proceed for the remaining of the mixture.

Heat oil in a frying pan to a depth of about ¾ inch over a moderate heat. When the heated oil is hot, brown the croquettes in small groups until crispy on all sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Transfer the finished croquettes to a dish lined with paper towel and permit to cool.

Present with lemon wedges.

Keftes de Espinacha

These spinach with cheese fritters are a true treat. The golden crust opens up to a creamy center. The fresh spinach adds a fresh, slightly earthy note, while the cheese gives a deep, umami smoothness. You can substitute the cheesy element with boiled, crushed potato if you wish.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, defrosted for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 large onion, diced small
• 2 garlic pieces, finely chopped
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp fresh nutmeg
• ½ tsp paprika
• 120g breadcrumbs (about 1.25 cups), with more if required
• 3 eggs
• Oil for deep-frying (or sunflower oil)
• Lemon wedges, to serve

If using leafy greens, clean it thoroughly, removing any hard stems, and coarsely chop it into large chunks. Transfer in a deep pan with a little water over a moderate heat. Once softened, strain in a strainer for about 15 minutes, then squeeze out any extra water and reserve.

For thawed frozen spinach, thoroughly squeeze out unwanted moisture.

Preheat the cooking oil in a frying pan over a moderate heat and fry the chopped onion and garlic cloves until translucent, about 4 minutes. Turn off the heat.

Put the wilted spinach, cooked onion and softened garlic, hard cheese, soft cheese, nutmeg, paprika, dry crumbs and beaten eggs in a container and flavor with pepper and salt. Combine thoroughly until blended. If the mixture seems too wet, incorporate some more crumbs.

By hand, shape the mixture into oval shapes a bit bigger than a walnut but more compact than an chicken egg, and place them on a tray topped with wax paper. Seal and chill for at least 1 hour.

In a big skillet over medium heat, warm cooking oil to a level of about 1cm. Fry the croquettes a handful for a couple of minutes each side, turning so they are golden everywhere, then transfer on kitchen roll.

Present with fresh lemon.

Lentil Patties

Featuring a golden crust and tender interior, these fritters are not only tasty but also a wonderfully wholesome snack or meal.

Makes 12

• 45g dried brown lentils (0.25 cup)
• 90g cracked wheat (half a cup)
• 125ml oil (half a cup)
• 1 onion, chopped small
• 1 tsp cumin powder
• 1 tbsp mint leaves, minced
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to liking
• Creamy yogurt and fresh lemon, to garnish

Add the brown lentils in a saucepan and cover with ample cold water. Boil over a medium flame for about 20 minutes or until nearly done, adding more water to ensure the lentils covered if necessary.

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

Warm a portion of the